GE JP340 operating instructions Cookware Tips, Types of Cookware, How to Check Pan Performance

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COOKWARE TIPS

Types of Cookware

The following information will help you choose cookware which will give good performance.

Stainless Steel: highly recommended

Especially good with a sandwich clad bottom. The sandwich bottom combines the benefits of stainless steel (appearance, durability and stability) with the advantages of aluminum or copper (heat conduction, even heat distribution).

Aluminum: heavy weight recommended

Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be removed if cleaned immediately. Because of its low melting point, thin weight aluminum should not be used.

Copper Bottom: Good performance, but copper may leave residues which can appear as scratches. The residues can be removed, as long as the cooktop is cleaned immediately. However, do not let these pots boil dry. Overheated metal can bond to glass cooktops. An overheated copper bottom pot will leave a residue that will permanently stain the cooktop if not removed immediately.

Porcelain Enamel Covered Cast Iron: smooth bottom recommended

Good conductivity. Use caution if sliding the pan across the glass cooktop because it may scratch the glass. Pans with non-enamel coated bottoms may be used if the bottom of the pan is very smooth.

Glass-ceramic:usable, but not recommended Poor performance. May scratch the surface.

Stoneware: usable, but not recommended Poor performance. May scratch the surface.

Control Knobs

How to Check Pan Performance

Use of correct cookware can affect the cooking performance and cleaning of your cooktop. The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of spillovers burning onto the cooktop.

You must use pans with perfectly flat bottoms. Some pans may have curved or rounded bottoms or may be warped. If you are unsure of the flatness of your pans you may do this quick test.

Turn your pan upside

down on the countertop,

place a ruler flat against the pan surface. The

bottom of the pan and the straight edge of the ruler

should fit flush against each other all the way across. Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan.

Pans with rounded, curved, ridged or warped bottoms are not recommended.

Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water in the pan. Bring the water to a boil and observe the location of bubbles as the water starts to boil.

Good flat cookware will have an even distribution of bubbles over the bottom surface area of the pan. Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven heat transfer or an unsuitable pan.

Use pans that match the diameter of the surface unit. Cooking performance will not be as good if the cookware is either smaller or larger than the surface unit.

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Cookware Tips

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Contents UseandCareGuide If YOU Need SERVICE… Help US Help YOU…Important Safety Instructions Read all instructions before using this applianceNever use the glass cooktop surface as a cutting board Features of Your Cooktop Unit on Indicator Light HOT Surface Indicator LightSave These Instructions ExplainedHOW does this Cooktop Compare With Your OLD ONE? Type of Cooktop Description How It Works Radiant GlassHow to Set the Controls Control KnobsTypes of Cookware How to Check Pan PerformanceCookware Tips Cooking Guide for Using Heat Settings Never cook directly on Glass. Always use cookwareObserve the Following Points in Canning What is a Temperature Limiter?Home Canning Tips Glass Cooktop Cleaning For heavy, burned on soilCooktop Frame Care and CleaningControl Knobs QUESTIONS? USE this Problem Solver This is normal. Make sure flat-bottomed pans are usedWe’ll Be There Warranty
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