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Pan
a
gy, phy
geal
§
boagn
dl
pod
pope,
Coo,
po
anynes
Downdrafl
Ventilation
Sysiem
The
built-in
downdraft
ventilation
system
removes
cooking
vapors,
odors
and
smoke
from
foods
prepared
on
the
cooktop.
IMPORTANT:
For
optimal
performance,
operate
the
downdraft
ventilation
system
with
the
filter
properly
installed.
To
avoid
the
buildup
of
grease,
the
filter
should
be
cleaned
often.
The
downdraft
ventilation
system
will
operate
automatically
when
the
grill
is
in
use.
For
more
information
on
proper
filter
placement
and cleaning, see
“Downdraft
Ventilation
System”
in
the
“General
Cleaning”
section.
To
Use:
The
ventilation
fan
can
be
set
to
Low,
High
or
Off.
Press
VENT
FAN
once
for
Low,
a
second
time
for
High,
and
a
third
time
to
turn
the
fan
Off.
SERRE
D
ginn
empty,
git,
P™*
guuggupty
Di,
ge
ome
Canning
When
canning
for
long
periods,
alternate
the
use
of
surface
cooking
areas,
elements
or
surface
burners
between
batches.
This
allows
time
for
the
most
recently
used
areas
to
cool.
m
Center
the
canner
on
the
grate
or
largest
surface
cooking
area
or
element.
On
electric
cooktops,
canners
should
not
extend
more
than
¥%"
(1.3
cm)
beyond
the
surface
cooking
area
or
element.
m
Do
not
place
canner
on
2
surface
cooking
areas,
elements
or
surface
burners
at
the
same
time.
On
ceramic
glass
models,
use
only
flat-bottomed
canners.
For
more
information,
contact
your
local
agricultural
department.
Companies
that
manufacture
home
canning
products
can
also
offer
assistance.
gon
hy
Pr
Dee
gy
urine,
Cookwore
IMPORTANT:
Do
not
leave
empty
cookware
on
a
hot
surface
cooking
area,
element
or
surface
burner.
Ideal
cookware
should
have
a
flat
bottom,
straight
sides
and
a
well-fitting
lid,
and
the
material
should
be
of
medium-to-heavy
thickness.
Rough
finishes
may
scratch
the
cooktop
or
grates.
Aluminum
and
copper
may
be
used
as
a
core
or
base
in
cookware.
However,
when
used
as
a
base
they can leave
permanent
marks
on
the
cooktop
or
grates.
Cookware
material
is
a
factor
in
how
quickly
and
evenly
heat
is
transferred,
which
affects
cooking
results.
A
nonstick
finish
has
the
same
characteristics
as
its
base
material.
For
example,
aluminum
cookware
with
a
nonstick
finish
will
take
on
the
properties
of
aluminum.
Cookware
with
nonstick
surfaces
should
not
be
used
under
the
broiler.
Use
the
following
chart
as
a
guide
for
cookware
material
characteristics.
COOKWARE
CHARACTERISTICS
Aluminum
Heats
quickly
and
evenly.
Suitable
for
all
types
of
cooking.
Medium
or
heavy
thickness
is
best
for
most
cooking
tasks.
Cast
iron
Heats
slowly
and
evenly.
Good
for
browning
and
frying.
Maintains
heat
for
slow
cooking.
Ceramic
or
Ceramic
glass
Follow
manufacturer’s
instructions.
Heats
slowly,
but
unevenly.
Ideal
results
on
low
to
medium
heat
settings.
Copper
Heats
very
quickly
and
evenly.
Earthenware
Follow
manufacturer’s
instructions.
Use
on
low
heat
settings.
Porcelain
See
stainless
steel
or
cast
iron.
enamel-on-
steel
or
cast
iron
Stainless
steel
Heats
quickly,
but
unevenly.
A
core
or
base
of
aluminum
or
copper
on
stainless
steel
provides
even
heating.
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