Use & Care Manual
ENGLISH
Cookware
GENERAL
The choice of pan directly affects the cooking performance (speed and uniformity) for best result select pans with the following features.
Flat base
When a pan is hot, the base (pan bottom)should rest evenly on the surface without wobbling (rocking). Ideal cookware should have a flat bottom, straight side, a well fitting lid and the material should be of medium to heavy thickness.
Rough finishes may scratch the cooktop.
Match Pan Diameter to radiant element
The base of the pan should cover or match the diameter of the element being used.
COOKWARE CHARACTERISTICS
Cooking Utensil Guidelines
Aluminium: heats and cools quickly frying, braising, roasting. May leave metal markings on glass.
Cast Iron: heats and cools quickly Not recommended. Retains excessive heat and may damage cooktop.
Copper: tin heats and cools quickly gourmet. cooking, lined wine sauces, egg dishes.
Enamel ware: response depends on base Not recommended, metal Imperfections in enamel may scratch cooktop.
Glass Ceramic: heats and cools slowly not recommended. Heats too slowly. Imperfections in enamel may scratch cooktop.
Stainless Steel: heats and cools at moderate soups, sauces, rate vegetables, general cooking.
OBSERVE THE FOLLOWING POINTS IN CANNING
Pots that extend beyond 1 of the surface unit's circle are not recommended for most surface cooking. However, when canning with
This is because boiling water temperatures (even under pressure) are not harmful to the cooktop surfaces surrounding the surface units.
However, do not use large diameter canners or other
Most syrup or sauce mixtures, and all types of frying, cook at temperatures much higher than boiling water. Such temperatures could eventually harm the glass cooktop surfaces.
Be sure the canner fits over:
the center of the surface unit. If your cooktop or its location does not allow the canner to be centered on the surface unit, use smaller diameter pots for good canning results.
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