Cooktop - Electric Cooktop User Manual

13
Using Your Cooktop
•
Select a pan that is about the same size
as the surface cooking area. Cookware
should not extend more than 1 inch
(2.5 cm) outside the area.
• Cookware with non-stick finish has
heating characteristics of the base material.
•
Check for rough spots on the bottom of
metal or glass cookware which will scratch
the ceramic glass surface.
•
Use flat bottom cookware for best heat
•
For best results and greater energy
efficiency, use only flat-bottomed
cookware that makes good contact with
the surface cooking area. Cookware with
rounded, warped, ribbed (such as some
porcelain enamelware), or dented bottoms
could cause uneven heating and poor
cooking results.
•
Cookware designed with slightly indented
bottoms or small expansion channels can
be used.
conduction from the surface cooking area
to the cookware. Determine flatness with
the ruler test. Place the edge of a ruler
across the bottom of the cookware. Hold it
up to the light. No light should be visible
under the ruler. Rotate the ruler in all
directions and look for any light.
•
Do not leave empty cookware, or
cookware that has boiled dry, on a hot
surface cooking area. The cookware
could overheat, causing damage to the
cookware or the surface cooking area.
Home canning information
• Use the entire surface (“DUAL” setting)
of the left front surface cooking area for
best results. (Models KECC502G,
YKECC502G, KECC507G, YKECC507G,
KECC508G, YKECC508G, KECC562G,
KECC567G, YKECC567G, KECC568G,
YKECC568G, KECC507H, KECC563H,
and KECC567H)
• Use flat-bottomed canners on all types
of cooktops, especially ceramic glass.
Canners with rippled or ridged bottoms do
not allow good contact with the surface.
• Center the canner over the largest
surface cooking area. Do not extend more
than one inch outside the surface cooking
area. Large diameter canners/pans, if not
centered correctly, trap heat and can
cause damage to the cooktop.
Do not place your canner on two surface
cooking areas at the same time.
• The type of material the canner is made
of determines the length of heating time.
Refer to the “Characteristics of cookware
materials” chart later in this section for
more information.
• When canning for long periods of time,
allow elements and the surrounding
surfaces to cool down.
• Alternate use of the surface cooking
areas between batches or prepare small
batches at a time.
• Start with hot water, cover with a lid,
and bring to a boil; then reduce heat to
maintain a boil or required pressure levels
in a pressure canner.
• For up-to-date information on canning,
contact your local U.S. Government
Agricultural Department Extension Office
or companies who manufacture home
canning products. In Canada, contact
Agriculture Canada.
Center over
surface unit
Pan
Surface
unit
•
Cookware tips
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