Owner's Manual

11
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element, or surface burner.
Ideal cookware should have a at bottom, straight sides, and a
well-tting lid, and the material should be of medium-to-heavy
thickness.
Rough nishes may scratch the cooktop or coils. Aluminum and
copper may be used as a core or base in cookware. However,
when used as a base, they can leave permanent marks on the
surfaces.
Cookware material is a factor in how quickly and evenly heat
is transferred, which affects cooking results. A nonstick nish
has thesame characteristics as its base material. For example,
aluminum cookware with a nonstick nish will take on the
properties of aluminum.
Cookware with nonstick surfaces should not be used under
thebroiler.
Check for atness by placing the straight edge of a ruler across
the bottom of the cookware. While you rotate the ruler, no space
or light should be visible between it and the cookware.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE CHARACTERISTICS
Aluminum ■ Heats quickly and evenly.
■ Suitable for all types of cooking.
■ Medium or heavy thickness is best
formost cooking tasks.
■ May leave aluminum residues,
which may be diminished if cleaned
immediately after cooking.
Cast iron ■ Heats slowly and evenly.
■ Good for browning and frying.
■ Maintains heat for slow cooking.
■ Rough edges or burrs may scratch
thecooktop.
Ceramic or
ceramic glass
■ Follow manufacturer’s instructions.
■ Heats slowly, but unevenly.
■ Ideal results on low to medium heat
settings.
■ May scratch the cooktop.
COOKWARE CHARACTERISTICS
Copper ■ Heats very quickly and evenly.
■ May leave copper residues, which may
be diminished if cleaned immediately
after cooking.
■ Can leave a permanent stain or bond
tothe cooktop if overheated.
Earthenware ■ Follow manufacturer’s instructions.
■ Use on low heat settings.
■ May scratch the cooktop.
Porcelain enamel
on steel or
castiron
■ See stainless steel or cast iron.
■ Porcelain enamel bakeware without the
metal base may bond to the cooktop if
overheated.
Stainless steel ■ Heats quickly, but unevenly.
■ A core or base of aluminum or copper
on stainless steel provides even heating.
Use at-bottomed cookware for best cooking results and energy
efciency. The cookware should be about the same size as the
cooking area outlined on the cooktop or the coil element.
Cookware should not extend more than 1/2" (1.3 cm) beyond the
surface cooking area or element.
Home Canning
Canning can be performed on a glass smooth top cooking surface
or traditional coil element cooktop. When canning for long periods,
alternate the use of surface cooking areas or elements between
batches. This allows time for the most recently used areas to cool.
■ Center the canner on the largest surface cooking area or
element. On electric cooktops, canners should not extend
more than 1/2" (1.3 cm) beyond the surface cooking area or
element.
■ Do not place canner on two surface cooking areas or elements
at the same time.
■ On ceramic glass models, use only at-bottomed canners to
avoid damage to the cooktop and elements.
■ For more information, contact your local agricultural extension
ofce or refer to published home canning guides. Companies
that manufacture home canning products can also offer
assistance.
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