Because the elements are cast iron, they should be kept dry to prevent rust. Be sure the bottom of your pan is dry before you put it on the element. After cleaning the elements, turn them on a few minutes to completely dry them.
After the element has been cleaned, heated to dry it, and cooled, you may wish to use a paper towel to apply a small amount of
It is normal for cast iron to lose its luster as it ages and
this will not affect performance or durability of the ele- ment. Oiling the elements from time to time will keep them looking nicer and help protect them from rust. Ex- pect a little smoking the next time the elements are turned on.
You can also buy products (such as EGO Electrol or Rutland Paste) to restore appearance of the solid ele-
ment. Follow manufacturers instructions.
ENERGY SAVING TIPS
Check the Cookware Chart on page 12 to see which type of cookware is best for each type of cooking you do.
Pan bottoms must touch the entire element in or- der to absorb the full heat output. An undersized or warped pan will expose a portion of the ele- ment and the uncovered part will waste heat and energy.
When possible, thaw frozen foods before cook- ing, cook with the minimum amount of water and use a pan with a tightly fitting lid.
Put pans on the cooktop elements before the heat is turned on, so you will not waste heat.
Be sure to watch foods when heating them quick- ly on HI. As soon as the food reaches the cooking
temperature, reduce the heat to the lowest setting that will keep it cooking.
Turn the element off a short time before cooking is done, to use the remaining heat to finish cook- ing and keep food warm before serving.
CHOOSING COOKTOP COOKWARE
When using open coil and solid elements, it is very im- portant that your cookware:
0 has flat bottoms and straight sides
0 has lightweight handles that do not tilt the pans
a is the same size or slightly larger than the element
CORRECT
Pan Bottom Flat / Pen Sits Level
Pnn Covers Entlre Element
WRONG
Pen Too Smell | Warped | Pen |
Warped | Pan | Warped | Pen |
Heat can not transfer properly from the element to the pan if the pan bottom is only near the element - the pan and element should actually touch each other.
Many pans have a slight depression in the center of the pan bottom. Some “club” type cookware has circular
ridges in the pan bottom. Many older pans have
become warped from overheating in the past. None of
these pans will give top performance on any type of electric cooking element because they do not make contact with the entire element. Also read the informa- tion about using solid elements on page 9.
To check your pans for flat bottoms, place the edge of a ruler against the bottom of the pan. Rotate the ruler a
full 360° around the pan bottom (see illustration). No light should be visible between the ruler and the pan bottom.
If you decide to buy new pans, it would be a good idea to take a ruler along when you shop because some pans are made with central depressions in the bottom which
are not very obvious. | |
|
0.Can I use special cooking equipment, like an orien- tal wok, on my open coil or solid elements?
A.Some oriental woks have support rings that pre- vent the utensil from touching the entire element and also block free air flow around the element.
The concentration (trapping) of high heat around the element may damage the module. You should not use utensils which extend below the top of the element or utensils which do not touch all of the element.
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