11
Notes:
• Use only cookware and dishes recommended as safe for
oven and cooktop use.
• Always use oven mitts when removing food from the
Warming Center as cookware and plates will be hot.
• All foods should be covered with a lid or aluminum foil to
maintain food quality.
• When warming pastries and breads the cover should have
an opening to allow moisture to escape.
•
Do not
use plastic wrap to cover foods. Plastic may melt
on to the surface and be very difficult to clean.
Suggested Settings
Setting
Type of food
Min - 2
Breads/Pastries
Gravies
Casseroles
Eggs
2 - 5
Dinner Plate with Food
Sauces
Soups (Cream)
Stews
Vegetables
Meats
5 - Max
Fried Foods
Hot Beverages
Soups (Liquid)
Tips to Protect the
Smoothtop Surface
Cleaning
(see page 6 for more information)
•
Before
first use, clean the cooktop.
• Clean your cooktop daily or after each use. This will keep
your cooktop looking good and can prevent damage.
• If a spillover occurs while cooking, immediately clean the
spill from the cooking area while it is hot to prevent a tough
cleaning chore later. Using extreme care, wipe spill with a
clean, dry towel.
•
Do not
allow spills to remain on the cooking area or the
cooktop trim for a long period of time.
•
Never
use abrasive cleansing powders or scouring pads
which will scratch the cooktop.
•
Never
use chlorine bleach, ammonia or other cleansers not
specifically recommended for use on glass-ceramic.
To Prevent Marks and Scratches
•
Do not
use glass pans. They may scratch the surface.
•
Never
place a trivet or wok ring between the surface and
pan. These items can mark or etch the top.
•
Do not
slide aluminum pans across a hot surface. The pans
may leave marks which need to be removed promptly. (See
Cleaning,
page 6.)
• Make sure the surface and the pan bottom are clean before
turning on to prevent scratches.
• To prevent scratching or damage to the glass-ceramic top,
do not
leave sugar, salt or fats on the cooking area. Wipe
the cooktop surface with a clean cloth or paper towel
before
using.
•
Never
slide heavy metal pans across the surface since
these may scratch.
To Prevent Stains
• Never
use a soiled dish cloth or sponge to clean the
cooktop surface. A film will remain which may cause stains
on the cooking surface after the area is heated.
• Continuously cooking on a soiled surface may/will result in
a permanent stain.
To Prevent Other Damage
•
Do not
allow plastic, sugar or foods with high sugar
content to melt onto the hot cooktop. Should this happen,
clean immediately. (See
Cleaning
, pages 5-6.)
•
Never
let a pan boil dry as this will damage the surface and
pan.
•
Never
use cooktop as a work surface or cutting board.
•
Never
cook food directly on the surface.
•
Do not
use a small pan on a large element. Not only does
this waste energy, but it can also result in spillovers burning
onto the cooking area which requires extra cleaning.
•
Do not
use non-flat specialty items that are oversized or
uneven such as round bottom woks, rippled bottom and/or
oversized canners and griddles.
•
Do not
use foil or foil-type containers. Foil may melt onto
the glass. If metal melts on the cooktop,
do not
use. Call an
authorized servicer.
Cookware Recommendations
Using the right cookware can prevent many problems, such
as food taking longer to cook or achieving inconsistent
results. Proper pans will reduce cooking times, use less
energy, and cook food more evenly.
Flat Pan Tests
See if your pans are flat.
The Ruler Test:
1. Place a ruler across the bottom of the pan.
2. Hold it up to the light.
3. Little or no light should be visible under the ruler.
The Bubble Test:
1. Put 1 inch of water in the pan. Place on cooktop and turn
control to
High
.
2. Watch the formation of the bubbles as the water heats.
Uniform bubbles mean good performance, and uneven
bubbles indicate hot spots and uneven cooking.
