BEFORE SETTING SURFACE CONTROLS
Surface indicator light
Your range is equipped with one or more surface indicator lights located on the panel just above
the oven door.
The surface indicator light will glow when one or more surface elements are turned ON. A quick glance at this indicator light when finished surface cooking on the cooktop is an easy check to be sure all surface controls are turned OFF.
Cookware material types
The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are:
Aluminum - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining & pitting).
Copper - Excellent heat conductor but discolors easily (See Aluminum).
Use proper cookware
The size and type of cookware used will influence the setting needed for best cooking results. Be sure to follow the recommendations for using proper cookware as illustrated in Figs. 1 & 2. Cookware should have flat bottoms that make good contact with the entire surface heating element . Check for flatness by rotating a ruler across the bottom of the cookware (See Fig. 1).
•Flat bottom and straight sides.
•Tight fitting lids.
•Weight of handle does not tilt cookware. Cookware is well balanced.
•Cookware size matches the amount of food to be prepared and the size of the surface element.
•Made of material that conducts heat well.
•Easy to clean.
•Always match cookware bottom to element diameter.
Fig. 1
•Curved and warped pan bottoms.
•Cookware overhangs element by more than 1/2” (1.27 cm).
•Cookware is smaller than element.
•Cookware weight is not balanced.
Stainless - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached.
Glass - Slow heat conductor.
Home Canning
Be sure to read and observe all the following points when home canning with your appliance. Check with the USDA (United States Department of Agriculture) website and be sure to read all the information they have available as well as follow their recommendations for home canning procedures.
•Use only quality flat bottom canners when home canning. Use a
•Use only a completely flat bottom canner with no ridges that radiate from the bottom center when home canning using a ceramic cooktop.
•Make sure the diameter of the canner does not exceed 1 inch beyond the surface element markings or burner. It is recommended to use smaller diameter canners on electric coil and ceramic glass cooktops.
•Start with hot tap water to bring water to boil more quickly.
•Use the highest heat setting when first bringing the water to a boil. Once boiling is achieved, reduce heat to lowest possible setting to maintain that boil.
IMPORTANT
NEVER place or straddle a cooking utensil over 2 different surface cooking elements at the same time. This can cause uneven heating results.
Fig. 2
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