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OPERATION
RadiantCooktopCooking
(cont.)
1. Be sure the canner is centered
over the zones
2. Make sure the canner is flat on the
bottom
3. Use recipes and procedures from
reputable sources These are
available from manufacturers such
as BalP and Kerr e, and the
Department of Agriculture
Extension Service.
4. Use caution, while canning, to
prevent burns from steam or heat
If you don't [,,,,,,,,,,, ,,-Tn
know if your .j
cookware is _.. ,,
flat on the
bottom, try this test. Turn your pan
upside down on the countertop, place
the edge of a ruler flat against the
surface of the pan. Rotate the ruler in
a full circle, checking as you turn for
any space between the two surfaces.
The bottom of the pan and the edge
of the ruler should fit flush against
each other all the way across
Stainless Steel: Highly
recommended for use with your new
cooktop, Especially good with a clad
bottom,
Aluminum: Heavyweight aluminum
cookware recommended,
Cast Iron: Cast-iron cookware that is
completely covered with porcelain
enamel is recommended. Cast iron
that is not covered with porcelain
enamel may scratch the glass
ceramic surface of the cooktop.
Copper Bottom: Has good
performance, but it can leave a
residue on the cooktop surface if
allowed to boil dry.
Glass-Ceramic or Stoneware:
Usable Check for rough edges or
burrs, which may scratch the cooktop
surface.
When the knobs are turned on, coils
beneath the glass radiate heat
through the glass to the cooking
utensil It will take a few moments for
the coils to heat; as they do, a red
glow can be seen below the surface
of the cooktop.
Every radiant surface unit has a
temperature limiter
The temperature limiter protects the
glass cooktop from getting too hot.
The temperature limiter may cycle the
units off for a time if:
• The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
° There is no pan on the unit.
11
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