Owner's Manual
Table Of Contents
6
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. Aluminum and
coppermay be used as a core or base in cookware. However,
when used as a base, they can leave permanent marks on
thesurfaces.
Cookware material is a factor in how quickly and evenly heat
is transferred which affects cooking results. A nonstick nish
has thesame 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
thebroiler.
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 residue 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
thecooktop.
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 residue 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
efciency. The cookware should be about the same size as the
cooking area outlined on the cooktop. Cookware should not
extend more than
1
/
2
" (1.3 cm) outside the area.
Home Canning
Canning can be performed on a glass smoothtop 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
orelement.
■ Do not place canner on 2 surface cooking areas or elements
atthe same time.
■ On ceramic glass models, use only at-bottomed canners
toavoid damage to the cooktop and elements.
■ For more information, contact your local agricultural extension
ofce or refer to published home canning guides. Companies
that manufacture home canning products can also offer
assistance.
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