GE JP386, JP385, JP387, JP384, JP383 neml Information About Solid Disk Sufiace Uni@, Cooham Tips

&neml Information About Solid Disk Sufiace Uni@

Using a solid disk surface unit is quite similar to using an electric cofl surface unit. With both types of surface units, you wfil enjoy the cleardiness of electricity and the benefits of retained heat in the units. However, there are differences:

●Solid disk surface units reach cooking temperature a little slower, and hold heat longer than coil units. Solid disk surface units have very even heat distribution. Since solid disk surface units hold heat longer, you may wish to turn the unit off sooner, and take advantage of the residud heat. me amount of residud heat is dependent upon the quantity and type of foo~ the material and thickness of the pan and the setting used for cooking.

●The red dot in the center of the solid disk surface unit indicates built-in temperature limiters that automatidly reduce the heat if a pan boils dry, if the unit is turned on without a pan or if the pan is not making enough contact with the surface of the unit. The red dots will wear off with use without affecting the performance of the surface units.

●There k retained heat in the surface unit On boilovers, wait for the unit to cool before cleaning the surface unit area.

●You must use proper flat bottomed cookware. Pans with rounde~ curved ridged or warped bottoms are not remrnmended. Improper cookware codd cause unsatisfactory cooking restits.

●Unlike electric coil surface units, solid disk surface units do NOT turn red ho~ even at the ~ setting. However, you may notice a dtil glow when the surface units are on HI and the room is didy lit.

●Solid disk cooking tikes you a step closer to easier cleanup beause the cooking surface is sealed against sptils. mere are no drip pans or burner boxes to clean.

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Cooham Tips

For cooking on sohd disk surface units the use of correct cookware is very importan~

●Aurninum cookware mnducts heat faster than other metals.

●Cast-iron and coated cast-iron containers are slow to absorb heat, but generrdly cook evedy at minimum or medium heat settings.

●Glass cookware shodd be used ordy as the manufacturer describes.

●Do not use a wire trivet or any other kind of

heat-retarding pad between the cookware and the surface unit.

●Good pans have a thick flat bottom which absorbs the heat from the surface unit. me thick flat bottom provides good heat distribution from the surfaw unit to the food.

●Pans with thin, uneven bottoms do not do a good job of using the heat coming from the surface unit. The food to be cooked may bum and require more time and electricity. You wodd dso have to add more fat or water.

Pans with uneven bottoms are not suitible.

(conttiued n~page)

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