GE JSP62GN, Use And Care Manual

Page: 13 / 48

Cookware Tips for Module Cooking Elements
The use of appropriate cookware
is very important for cooking on
open coil, solid disk element or
radiant modules.
●
Aluminum cookware conducts
heat faster than other metals.
●
Cast iron and coated cast iron
containers are slow to absorb heat,
but generally cook evenly at
minimum or medium heat settings.
●
Glass cookware should be used
only as the manufacturer describes.
. Do not use a wire trivet or any
other kind of heat-retarding pad
between the cookware and the
element.
●
Good pans have a thick, flat
bottom which absorbs the heat from
the cooking element. The thick,
flat bottom provides good heat
distribution from the element to
the food. This cooking process
requires little water, fat or
—
electricity.
. Pans with thin, uneven bottoms
do not adequately utilize the heat
coming from the cooking element.
The food to be cooked may burn
and require more time and
electricity. You would also have
to add more fat or water.
Pans with uneven bottoms are not
suitable.
●
Don’t use pans with rounded
bottoms. They don’t have enough
contact with the cooking element
to cook properly.
●
Use pans of the correct diameter
only. They should be slightly larger
than the element so will
flow onto the maintop and not bake
onto the element. A damp cloth is
sufficient to remove the spill. Pans
should not overhang more than 1
inch beyond the surface of an
element.
●
To optimize cooking time and
. Place only dry pans on the
element. Do not place lids on the
element, particularly wet lids.
●
Some special cooking procedures
require specific cookware such as
pressure cookers, deep fat fryers,
etc. All cookware must have flat
bottoms and be the correct size. The
cookware should also be covered,
if applicable to the cooking process.
●
Except in pressure cooking
with water and water-bath canning,
canning pots should not extend more
than 1 inch beyond the surface of
energy usage, you should use a
an element and should have flat
pan that is the correct size for the
bottoms. When canning pots do not
cooking process, with a well-fitted
meet this description, the use of the
lid to avoid evaporation loss, and
maximum heat setting causes
cook with as little water or fat as excessive heat buildup and may
possible. If the pan is too small, result in damage to the maintop.
energy is wasted and spillage can See “Home Canning Tips” on
flow onto the element. page 9 for further information.
To check how a pan will perform on a module element:
1. 1 inch of water into the pan. confirms a good heat transfer and
2. Bring water to a boil and
a good pot.
observe the pattern of the bubbles 4. Bubbles localized in only a
as the water comes to a boil. portion of the bottom indicate
3. A uniform pattern of bubbles
uneven contact of the pan to the
across the bottom
of the pan
element, uneven heat transfer
or an unsuitable pot.
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