CHOOSING THE PROPER COOKWARE
What your cookware is made of determines how evenly and quickly heat is transferred from the surface element to the pan bottom.
•ALUMINUM - Excellent heat conductor. Some types of food will cause the aluminum to darken. (Anodized aluminum cookware resists staining & pitting.). If aluminum pans are slid across the ceramic cooktop, they may leave metal marks that resemble scratches. Remove these marks immediately.
•COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass.
•STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
•CAST IRON - A poor conductor; retains heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops.
•ENAMELWARE - 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 cooktop surfaces because it may scratch the glass.
PROTECTING THE SMOOTHTOP SURFACE
Cleaning
•Clean the cooktop before using it for the first time.
•Clean your cooktop daily or after each use. This will keep your cooktop looking good and can prevent damage.
•If a spillover occurs while cooking, immediately clean the spill from the cooking area while it is hot to prevent a tough cleaning chore later. Using extreme care, wipe the spill with a clean dry towel.
•Do not allow spills to remain on the cooking area or the cooktop trim for a long period of time.
•Do not use abrasive cleansing powders or scouring pads, which will scratch the cooktop.
•Do not use chlorine bleach, ammonia, or other cleansers not specifically recommended for use on a
Preventing marks and scratches
•Do not use glass cookware. They may scratch the cooktop.
•Do not place a trivet or wok ring between the cooktop and the pan. These items can mark or scratch the cooktop.
•Make sure the cooktop and the pan bottom are clean.
•Do not slide metal pans across the cooktop.
Preventing stains
•Do not use a soiled dish cloth or sponge to clean the cooktop surface. A film will remain, which may cause stains on the cooking surface after the area is heated.
•Continuously cooking on a soiled surface may/will result in a permanent stain.
Preventing other damage
•Do not allow plastic, sugar, or foods with high sugar content to melt onto the hot cooktop. Should this happen, clean immediately.
•Do not let a pan boil dry as this will damage the cooktop and the pan.
•Do not cook food directly on the cooktop without the proper cookware.
Surface cooking _21
SURFACE COOKING