12
Before Setting Surface Controls
When Using the Cooking Zones
•
Be sure to use cooktop cookware made with a magnetic
base material.
•
Use quality cooktop cookware with heavier bottoms for
better heat distribution.
•
Cookware should have flat bottoms that make good
contact with the entire cooking zone area. Check for
flatness by rotating a ruler across the bottom of the
cookware (
Figure 5
).
•
Be sure cookware is properly balanced and does not tilt
from a heavy handle.
•
Be sure that the pan size matches the amount of food to be
prepared. The size and type of cookware used will influence
the setting needed for best cooking results.
•
Never let cookware boil dry. This may cause permanent
damage to the cooktop, such as breakage, fusion, or
marring.
•
Use cookware that meets the minimum and maximum
cookware size requirements for each cooking zone.
Hot Cookware and Residual Heat
Unlike radiant surface elements, the cooking
zones will not glow red when they are hot. The glass surface
may be hot from residual heat transferred from the cookware
and burns may occur. Do not touch hot cookware or pans
directly with hands. Always use oven mitts or pot holders to
protect hands from burns.
The type and size of cookware, cooking duration, the number of
cooking zones in use, and their power level settings are all
factors that will affect the amount of heat that will spread
beyond the cooking zones.
The induction cooking zones and areas surrounding the cooking
zones may become hot enough to cause burns. Be sure to read
all cautions.
Important note:
Some accessories are made to straddle cooking zones. Never
straddle a cooking utensil over two different surface cooking
zones heating at the same time unless it designed for straddling.
This will cause uneven heating results and could cause the
ceramic cooktop to fracture.
Home Canning
Canning can generate large amounts of steam.
Use extreme caution to prevent burns. Always raise the lid to
vent steam away from you. Safe canning requires that harmful
micro-organisms are destroyed and the jars are sealed
completely. When canning in a water bath canner, a gentle but
steady boil must be maintained continuously for the required
time.
Be sure to read and observe all the following points when home
canning with your appliance. Check with the United States
Department of Agriculture (USDA) website (www.usda.gov) and
be sure to read all the information they have available as well
as follow their recommendations for home canning procedures.
•
Use only quality flat bottom canners when home canning.
Use a straight-edge to check canner bottom.
•
Use only a completely flat bottom canner with no ridges
that radiate from the bottom center when home canning
using a range with a ceramic glass cooktop.
•
Make sure the diameter of the canner does not exceed 1
inch beyond the cooking zone markings. Use smaller
diameter canners on ranges with ceramic glass or open coil
electric cooktops.
•
Start with hot tap water to boil water quickly.
•
Use the highest heat setting when first bringing the water to
a boil. Once boiling, reduce heat to lowest possible setting
to maintain that boil.
•
Use tested recipes and follow instructions carefully. Check
with your local Cooperative Agricultural Extension Service
or a manufacturer of glass jars for the latest canning infor-
mation.
•
It is best to can small amounts and light loads.
•
Do not leave water bath or pressure canners on high heat
for an extended amount of time.
•
Alternate surface units between each batch to allow the
units and surrounding surfaces to cool down. Try to avoid
canning on the same burner unit all day.
Figure 5: Check for level-bottomed cookware
