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34 OPERATION
Choosing Cookware
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 and pitting).
If aluminum pans slide across the ceramic
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 glass-ceramic
(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 but retains
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.
Home Canning Tips
Be sure that the canner is centered over the
surface element and is flat on the bottom.
• The base must not be more than 1 inch larger
than the element. Use of water bath canners
with rippled bottoms may extend the time
required to bring the water to a boil and may
damage the cooktop.
• Some canners are designed with smaller bases
for use on smooth surfaces.
• Use the high heat setting only until the water
comes to a boil or pressure is reached in the
canner.
• Reduce to the lowest heat setting that maintains
the boil, or pressure. If the heat is not turned
down, the cooktop may be damaged.
Oven
Before Using the Oven
NOTE
• Because the oven temperature cycles, an oven
thermometer placed in the oven cavity may not
show the same temperature that is set on the
oven.
• It is normal for the convection fan to run while
preheating during a regular bake cycle.
• The convection fan motor may run periodically
during a regular bake cycle.
• The heat turns off if the door is left open during
baking. If the door is left open for longer than 30
seconds during baking, the heat turns off. The
heat turns back on automatically once the door
is closed.
• Avoid opening the oven door more than
necessary during use. This helps the oven
maintain temperature, prevents unnecessary
heat loss, and saves on energy use.
Oven Vent
Areas near the vent may become hot during
operation and may cause burns. Do not block the
vent opening. Avoid placing plastics near the vent
as heat may distort or melt the plastic.
It is normal for steam to be visible when cooking
foods with high moisture content.
a Oven Vent
b Vent trim
CAUTION
• The edges of the range vent are sharp. Wear
gloves when cleaning the range to avoid injury.
us_main.book.book Page 34 Thursday, June 17, 2021 8:05 AM
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