SURFACE COOKING TIPS
Jookware
Use of correct cookware can affect the cooking performance and cleaning of your cooktop. The correct cookware reduces the temperature of the glass ceramic surface and minimizes the chance of spillovers burning onto the surface units.
Use pans with thick, flat, smooth bottoms. Slightly concave pans give acceptable results. Do not expect good results from convex bottom pans. To check the flatness of your pan try 1 of the the following tests:
1.Turn the bottom of the pan up. Place the edge of a ruler across the bottom of the pan. Little or no light should be visible under the ruler.
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,
ven 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.
2.Another simple test to determine even heat distribution across the cookware bottom is to put
1inch 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.
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.
Porcelain/enamel:
Good performance only with a thick, flat, smooth bottom. Avoid boiling dry, as porcelain can melt and fuse to the surface.
Glass-ceramic: not recommended
Poor performance. May scratch surface. Usable, but not recommended.
Stoneware: not recommended
Poor performance. Will scratch the surface.
Cast Iron: not recommended
Poor performance. Will scratch the surface.
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep range and hood clean from grease.
Wok Cooking
We recommend that you use — only a
They are available at your local retail store.
Melted Materials on Cooktop
Melted materials (plastic, aluminum foil, sugar or foods with high sugar content) can cause damage to the cooktop.
If you accidentally melt anything on the cooktop, turn mit to LO, wipe the hot cooktop immediately with
.,everal dry paper towels. Wearing an oven mitt, hold the razor scraper at a 30° angle to the cooktop and scrape the hot spill to a cool area outside of the surface unit. Be careful not to burn yourself.
Do not attempt further cleaning until the cooktop surface has cooled. See the Care and Cleaning section.
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