Downdraft Vent System
A
B
C
A. Downdraft vent cover
B.Filter
C.Vent fan location (not visible in graphic)
The downdraft vent system consists of a vent cover, filter and a vent fan. The vent system removes cooking vapors, odors and smoke from foods prepared on the cooktop.
Do not run the vent system without the filter.
The downdraft vent cover and filter should be cleaned often to prevent grease buildup. See “General Cleaning” section for more information.
To Use Vent System:
1.Turn vent fan knob to the desired setting. The fan can be set to the HI, MEDIUM, or LO position.
2.Turn vent fan knob to the OFF position 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
■On coil element models, the installation of a Canning Unit Kit is recommended. If a kit is not installed, the life of the coil element will be shortened. See “Assistance or Service” for ordering instructions.
■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
Rough finishes may scratch the cooktop. 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.
Cookware with nonstick surfaces should not be used under the broiler.
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. | |
| ||
| ■ 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. | |
|
|
|
steel or cast |
|
|
iron |
|
|
|
| |
Stainless steel | ■ Heats quickly, but unevenly. | |
| ■ A core or base of aluminum or copper | |
|
| on stainless steel provides even |
|
| heating. |
|
|
|
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