GE JP343, Инструкция по использованию и уходу, Страница: 8 / 16

COOKWARE
Types of Cookware
,
The following information will help you choose
cookware which will give good performance.
Stainless Steel:
Especially with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel
durability and stability) with the
advantages of aluminum or copper (heat conduction.
even heat distribution).
Copper Bottom:
copper may leave residue
pot is allowed to boil dry. Overheated metal can
bond to glass If pot boils dry, leaving a
residue on the glass, clean immediately.
Glass-ceramic:
Poor performance. May scratch the surface.
but not recommended.
Aluminum: Stoneware:
Good conductivity. Aluminum residues sometimes Poor performance. May scratch the surface.
appear as scratches on the cooktop, but can be
recommended,
removed if cleaned immediately. Because of its
point, thin weight aluminum should not
Cast
be
Poor performance. May scratch the surface.
but not recommended.
Porcelain/Enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
the
surface and minimizes the chance of
onto the cooktop.
Pans with rounded, curved, ridged warped bottoms
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
are
not recommended.
Another simple test determine even heat distribution
may be warped. you are unsure of the of
. across the cookware bottom is
to one inch of water
your pans you may do this
Turn your pan upside
down on the countertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
of the ruler
quick test.
in the pan. Bring the water to a and observe the
location of bubbles as the water starts to boil.
Good flat cookware will have even distribution of
bubbles over the bottom surface area of the pan.
Bubbles localized in only a portion of the bottom
indicate uneven contact of the pan to the surface unit,
should fit flush against each other all the way across.
uneven heat transfer unsuitable pan.
Turn the ruler a full 360 degrees, checking for any
Use pans that match the diameter of the surface
space between the ruler and the bottom of the pan.
unit. Cooking performance will not be as good if
the cookware is either smaller or larger than the
surface unit.
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