COOKTOP USE
COOKTOP USE
12
Match Pan Diameter to Element
The base of the pan should cover or match the diameter of the
element being used.
COOKWARE CHARACTERISTICS
Ü
Aluminum:
heats and cools quickly. Frying, braising, roasting.
May leave metal markings on glass.
Ü
Cast Iron:
on a glass cooktop heats and cools slowly, but retains
heat and cooks evenly. Not recommended.
Ü
Copper:
heats and cools quickly. Gourmet cooking, wine
sauces, egg dishes.
Ü
Enamel ware:
response depends on base metal. Not
recommended. Imperfections in enamel may scratch cooktop.
Ü
Glass Ceramic:
heats and cools slowly. Not recommended.
Heats too slowly. Imperfections in enamel may scratch
cooktop.
Ü
Stainless Steel:
heats and cools moderately. Soups, sauces,
vegetables, and general cooking.
OBSERVE THE FOLLOWING POINTS IN
CANNING
CAUTION
Food Poisoning Hazard
Safe canning requires that harmful micro organisms are
destroyed and that the jars are sealed completely. When
canning foods in a water-bath canner, a gentle but steady
boil must be maintained for the required time. When
canning foods in a pressure canner, the pressure must be
maintained for the required time.
After you have adjusted the controls, it is very important to
make sure the prescribed boil or pressure levels are
maintained for the required time.
Failure to do so can result in food poisoning or sickness.
Summary of Contents for GL1FR24ASSARN
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