USING YOUR COOKTOP
COOKWARE
Cooking performance is greatly affected
by the type of cookware used. Cook-
ware SHOULD HAVE A FLAT BOT-
TOM. The flat bottom allows good con-
ductivity between the cookware and the
element to provide uniform cooking re-
sults, faster heating and more efficient
use of energy.
are not recommended: Canners with
ridged bottoms, oversized canners
(2-inches larger than the surface ele-
ment) or a very large canner that rests
on two surface elements.
• i i |
Fit the size of the cookware to the size of
the element. This conserves energy.
Cookware with uneven, warped, or
grooved bottoms do not make good
contact, will reduce heat conductivity
and result in slower, less even heating.
A pan with a badly curved bottom will
not make good contact with the element
and may not get enough heat to bring
water to a boil.
Do not use woks equipped with round
metal rings. The ring, which is designed
to support the wok above the element,
will trap heat and may damage the ele-
ment and the cooktop.
CANNING
Acceptable water-bath or pressure
canners should not be oversized and
must have a flat bottom. The following
When canning, use the HIGH setting
just until water comes to a boil or pres-
sure is reached in the pressure canner.
Then, reduce to the lowest heat setting
that maintains the boil or pressure.
Prolonged use of the HIGH setting, or
the use of incorrect canning utensils
produce excessive heat. Excessive
heat can cause permanent damage to
the porcelain cooktop, surface element
and the drip bowl.
SUGGESTED HEAT SETTINGS
Use thefollowing chart as a G UIDELtNE until you become more familiar with your cooktop. Keep inmind that different types of
cookware materials require different heat settings for the same cooking operation. We suggest that you experiment to find the
heat setting that best suits your particular cooking needs. Information in the chart is based on heavy gauge aluminum cook-
ware. Lower the heat setting if using stainless steel, cast iron utensils or glassware designed for surface cooking.
HI
Medium
6-5
To bring liquid to a bell, blanch, preheat skillet, or bring pressure up in pressure cooker. (Note:
Always follow instructions in pressure cooker use and care book.) Always reduce to a lower heat
setting when liquids just begin to boil or food begins to cook.
To maintain moderate to slow boil for large amounts of liquids.
LO To keep foods warm before serving.
NOTE: Refer to cookware manufacturer's recommendations for suggested heat settings. Some manufacturers do not rec-
ommend the use of HIGH or the use of HIGH for extended cooking operations.
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