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USING THE PROPER COOKWARE
Using the right cookware can prevent many problems, such
as food taking longer to cook or achieving inconsistent
results. Proper pans will reduce cooking times and cook food
more evenly. Stainless steel is recommended.
Check pans for flat bottoms by
using a straight edge or ruler
1. Place a ruler across the bottom of the
pan.
2. Hold it up to the light,
3. No light should be visible under the
ruler.
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Flat bottom and Curved, grooved, or warped
straight sides, oan bottoms. Pans with
uneven bottoms do not cook
efficiently and sometimes may
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Heavy-gauge pans. Very thin-gauge metal or glass
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Pan sizes match the Pans are smaller or larger than
amount of food to be the element.
prepared and the size
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Weight of handle does Cookware with loose or broken
not tilt pan. Pan is well handles. Heavy handles that tilt
balanced, the pan.
Tight-fitting lids. Loose-fitting lids.
Flat bottom woks. Woks with a ring-stand
bottom.
:i_l)'l'l!:• Do not use a small pan on a large element. Not only
does this waste energy, but it can also result in
spillovers burning onto the cooking area which
requires extra cleaning.
• Do not use non-flat specialty items that are oversized
or uneven such as round bottom woks, rippled
bottom, and/or oversized canners and griddles.
• Do not use foil or foil-type containers. Foil may melt
onto the glass. If metal melts on the cooktop, do not
use. Call an authorized Service agent.
HOME CANNING TIPS
Be sure the canner is centered over the surface unit.
Make sure the canner is flat on the bottom.
The base must not be more than 1 inch larger than the
element. Use of water bath canners with rippled bottoms
may extend the time required to bring the water to a boil and
cooktops may be damaged.
Some canners are designed with smaller bases for use on
smooth top surfaces.
Use the high heat setting only until the water comes to a boil
or pressure is reached in the canner.
Reduce to the lowest heat setting that maintains the boil,
or pressure. If the heat is not turned down,the cooktop may
be damaged.
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