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OPERATION
RadiantCooktopCooking
(cont.)
lw
2.
3.
4_
Be sure the canner is centered
over the zones.
Make sure the canner is flat on the
bottom
Use recipes and procedures from
reputable sources, These are
available from manufacturers
such as BatPand Kerr e, or the
Department of Agriculture
Extension Service.
Use caution, while canning, to
prevent burns from steam or heat
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 ]eave 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,
If you don't know rm-.........
if your cookware
is flat on the
bottom, try this
test_ Turn your pan upside down on
the countertop, and place the edge
of a ruler fiat 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.,
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 timiter.
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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