Manual

Conventional
Coil Cooktop
For best results, most efficient use of electricity and to prevent damage to the conven-
tional coil elements, select cookware as described below.
The variable control setting allows flexibility in selecting desired heat. The HI setting
should be used only to start cooking. The control should then be turned to a lower
setting. Energy can be saved by avoiding unnecessary rapid boiling of foods and
covering utensils when bringing water to a boil. Use the lowest setting possible to
maintain correct frying temperature to avoid excessive splattering. Use a tight fitting lid
on utensils to speed cooking.
Retained heat in the elements can be used to finish cooking.
Do not allow pans to boil dry as this could damage both the cooktop and pan.
Selecting Proper Cooking Utensils
• Select cookware with flat bottoms. Flat bottom pans are the fastest and best
conductors of heat and provide the most consistent and satisfactory results. The
entire bottom of the utensil should touch the heating element evenly. Avoid using
utensils with convex, concave or irregular bottoms. A utensil which is not flat
receives the most heat at the point of contact, which causes "hot spots" and
uneven heat distribution. Hot spots can result in scorching or burning of the food.
Uneven heat distribution slows the cooking process and wastes energy.
• To determine if a utensil is flat, lay a straight edge ruler against the bottom.
• Do not use a wire trivet or any kind of heat retarding pad between the utensil and
element. Reduce the heat control setting instead.
• Do not use utensils that extend more than 1 inch on either side of the element.
(See exceptions for canning on page 11 .) Use the correct size pan for the size of
the heating element.
• Do not use large diameter canners or utensils except when boiling water or
canning. Sauce mixtures, syrups and fried foods all cook at much higher tempera-
tures than boiling water and could eventually reflect damaging heat to the adja-
cent component parts of the cooktop, shorten life span of heating element,
damage and discolor drip pans or cause impossible to clean spots on metal
surfaces. These problems are increased when the HI setting is used excessively
with oversized cooking utensils.
• Do not use any vessel with a turned down flange around the bottom.
• Special cooking equipment without flat bottoms, such as the Oriental wok,
should not be used on the cooktop. Only use the Jenn-Air accessory, Model
A140, on the cooktop. It has a special heating element designed to eliminate
problems associated with using traditional round bottom woks on the conven-
tional coil cartridge, such as shortening the life of the heating element.
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