-6-
USING YOUR SMOOTHTOP
COOKWARE
Cooking performance is greatly affected
by the type of cookware used. Pans
should have a flat bottom. The flat bot-
tom allows good conductivity between
the utensil and the cooking area to pro-
vide uniform cooking results, faster
heating and more efficient use of en-
ergy.
Pans with uneven, warped, or grooved
bottoms do not make good contact, re-
duce heat conductivity and result in
slower, less even heating.
Be sure utensil is large enough to prop-
erly contain food and avoid boilovers.
Pan size is particularly important in
deep frying. Be sure pan will accommo-
date the volume of food that is to be
added as well as the bubble action of fat.
Never leave a deep fat frying opera-
tion unattended.
Acceptable water-bath or pressure can-
ners should not be oversized and must
have a flat bottom.
Do not use specialty items that are over-
sized, have an uneven bottom or do not
meet proper utensil specifications.
SPECIAL
PRECAUTIONS
FOR
COOKING UTENSILS:
·
Aluminum foil
will damage the
smoothtop if it melts onto the
glass. Do not use aluminum foil or
foil-type containers under any cir-
cumstances.
·
Aluminum utensils
will cause
metal marks on the glass if you
slide them across the ceramic
cooktop.
Remove
any
metal
marks immediately.
·
Glass
ceramic,
earthenware,
heat-proof glass or glazed uten-
sils
may scratch the smoothtop
cooktop if you slide them across
the top.
HEAT SETTINGS
USES
To bring liquid to a boil, blanch, preheat skillet, or bring pressure up in pressure cooker. (Note:
Always follow instructions in pressure cooker use and care book.) Always reduce to a lower heat
setting when liquids just begin to boil or food begins to cook.
To brown or sear meat, heat oil for deep fat frying, scald.
To fast saute or fry. Maintain fast boil for large amounts of liquids.
For slower frying or sauteing operation.
To maintain moderate to slow boil for large amounts of liquids.
To continue cooking uncovered foods and for most frying operations.
To continue cooking covered foods and to maintain boil pressure in most pressure cookers. Stew,
braise or steam operations.
To maintain boil for small amounts of liquid, poach, steam or simmer.
To keep foods warm before serving.
HI
Medium-High
9
8
7
Medium
6-5
Medium-Low
4
3
2
LO
NOTE: Refer to cookware manufacturer’s recommendations for suggested heat settings. Some manufacturers do not rec-
ommend the use of HIGH or the use of HIGH for extended cooking operations.
SUGGESTED HEAT SETTINGS
Use the following chart as a GUIDELINE until you become
more familiar with your cooktop. Keep in mind that different
types of cookware materials require different heat settings
for the same cooking operation.
We suggest that you experiment to find the heat setting
that best suits your particular cooking needs. Chart is
based on heavy gauge aluminum cookware. Lower the
heat setting if using other materials.
