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Surface Cooking
Cookware
Using proper
cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Cookware
should have flat bottoms that make good contact with
the entire surface heating element. Check for flatness by
rotating a ruler across the bottom of the cookware.
Be sure to follow the recommendations
for using
proper cookware as illustrated.
Cookware should always:
•
Have a flat bottom.
•
Have tight fitting lids.
•
Bewell balanced.
•
Be made of a material that conducts heat well.
•
Be easy to clean.
•
Match to the size of the element diameter.
Cookware should never:
V
•
Haveacurved
or
;;;
warped bottom.
"-
L .......
W
• Overhang the
element bymore
I
than one-half
inch.
.I
t_-
W
•
Be smaller than the
element
_1 I_-
•
Havea heavy
handle that tilts
pan.
For more information
about the ceramic cooktop see
"Cooktop
Cleaning & Maintenance"
in the Care &
Cleaning
section.
IJ
u
Cookware
material
types
The cookware material determines how evenly and quickly
heat is transferred from the surface element to the pan
bottom. The most popular materials available are:
• Aluminum
- Excellent heat conductor.
Some types of
food will cause it to darken (anodized aluminum
cookware
resists staining & pitting). If aluminum
pans slide across the ceramic cooktop, they may
leave metal marks which will resemble scratches.
Remove these marks immediately.
• Copper
- Excellent heat conductor
but discolors
easily. May leave metal marks on ceramic glass (see
Aluminum above).
• Stainless steel - Slow heat conductor with uneven
cooking results. Is durable, easy to clean and resists
staining.
• Cast iron - A poor heat conductor
however will retain
heat very well. Cooks evenly once cooking
temperature
is reached. Not recommended
for use on
ceramic cooktops.
•
Porcelain-enamel
on metal - Heating
characteristics
will vary depending
on base material.
Porcelain-enamel
coating must be smooth to avoid
scratching
ceramic cooktops.
• Glass- Slow heat conductor. Not recommended for
ceramic smoothtop because it may scratch the glass.
Home Canning
Be sure to read and observe all the following points
when home canning with your appliance. Check with the
USDA (United States Department of Agriculture) website
and be sure to read all the information they have
available as well as follow their recommendations
for
home canning procedures.
• Use only quality flat bottom canners when home
canning. Use a straight-edge
to check canner bottom.
• Use only a completely
flat bottom
canner with no
ridges that radiate from the bottom center when home
canning using a ceramic cooktop.
• Make sure the diameter of the canner does not exceed
1 inch beyond the surface element markings or burner.
It is recommended
to use smaller diameter canners on
electric coil and ceramic glass cooktops.
• Start with hot tap water to bring water to boil more
quickly.
• Use the highest heat seating when first bringing the
water to a boil. Once boiling is achieved, reduce heat to
lowest possible setting to maintain that boil.
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