Downdraft Ventilation System, Home Canning

Downdraft Ventilation System

A. Vent grille

B. Filter support tray (non-removable)

C. Removable grease filter

D. Ceramic glass top

The downdraft ventilation system consists of a vent cover, filter and vent fan. The downdraft ventilation system removes cooking vapors, odors and smoke from foods prepared on the cooktop.

IMPORTANT: For optimal performance, operate downdraft ventilation system with the filter properly installed.

To avoid the buildup of grease, the filter should be cleaned often.

For more information on proper filter placement and cleaning, see “Downdraft Ventilation System” in the “General Cleaning” section.

To Use:

Turn vent fan knob to LOW, MED (medium) or HIGH. Turn vent fan knob to OFF when finished cooking, or when the cooktop is not in use.

Home Canning

When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.

■Center the canner on the grate or largest surface cooking area or element. On electric cooktops, canners should not extend more than ½" (1.3 cm) beyond the surface cooking area or element.

■Do not place canner on 2 surface cooking areas, elements or surface burners at the same time.

■On ceramic glass models, use only flat-bottomed canners.

■For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance.

Cookware

IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a flat bottom, straight sides and a well-fitting lid, and the material should be of medium-to-heavy thickness.

Rough finishes may scratch the cooktop or grates. 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 cooktop or grates.

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum.

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.

Cast iron	■ Heats slowly and evenly.
	■ Good for browning and frying.
	■ Maintains heat for slow cooking.

Ceramic or	■	Follow manufacturer’s instructions.
Ceramic glass	■ Heats slowly, but unevenly.
	■ Heats slowly, but unevenly.
	■ Ideal results on low to medium heat
		settings.

Copper	■ Heats very quickly and evenly.

Earthenware	■	Follow manufacturer’s instructions.
	■ Use on low heat settings.

Porcelain	■ See stainless steel or cast iron.
enamel-on-
steel or cast
iron

Stainless steel	■ Heats quickly, but unevenly.
	■ A core or base of aluminum or copper

on stainless steel provides even heating.

W10197056B specifications

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