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8
Getting Started
Cookware material types
Using the touch controls
Cookware recommendations
Be sure to follow the following recommendations
for using cookware as shown:
Fig. 1
The recommended
way to use the touch
pads on the cooktop
is with your finger
placed in the center of
the touch pad. If the
nger is not placed on
the center of a pad,
the cooktop may not
respond to the selection made.
Lightly contact the pad with the at part of your entire
ngertip. Do not just use the narrow end of your
ngertip.
• Curved and warped
pan bottoms.
• Flat bottom and
straight sides.
• Tight tting lids.
• Weight of handle does
not tilt pan.
Pan is well balanced.
• Pan sizes match the
amount of food to be
prepared and the size
of the surface element.
• Made of material that
conducts heat well.
• Easy to clean.
• Always match pot
diameter to element
surface diameter.
The cookware material determines how evenly and
quickly heat is transferred from the surface element
to the pan bottom. The most popular materials
available are:
ALUMINUM - Excellent heat conductor. Some types
of food will cause it to darken (Anodized aluminum
cookware resists staining & pitting). If aluminum pans
slide across the ceramic glass cooktop, they may leave
metal marks which will resemble scratches. Remove
these marks immediately.
COPPER - Excellent heat conductor but discolors
easily. May leave metal marks on ceramic glass (see
Aluminum above).
STAINLESS STEEL - Slow heat conductor with
uneven cooking results. Is durable, easy to clean
and resists staining.
CAST IRON - A poor heat conductor however will
retain heat very well. Cooks evenly once cooking
temperature is reached. Not recommended for use
on ceramic cooktops.
PORCELAIN-ENAMEL on METAL - Heating
characteristics will vary depending on base material.
Porcelain-enamel coating must be smooth to avoid
scratching ceramic cooktops.
GLASS - Slow heat conductor. Not recommended
for ceramic cooktop surfaces because it may scratch
the glass.
Cookware should have at
bottoms that make good
contact with the entire
surface heating element.
Check for atness by
rotating a ruler across
the bottom of cookware.
Be sure to follow the
recommendations for using
cookware that has shown
in the illustration at right.
GOOD POOR
• Pan overhangs unit by
more than 2.5 cm (1”).
• Heavy handle tilts
pan.
• Pan is smaller than
element.
Note: Always use a cooking utensil for its intended
purpose. Follow manufacturer’s instructions. Some
utensils were not made to be used in the oven or
on the cooktop.
Specialty pans such as lobster pots, griddles and
pressure cookers may be used but must conform to
the above recommended cookware requirements.
Note: The size and type of cookware used will
inuence the setting needed for best cooking
results.
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