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° Neverusecook,topasawork`surfaceorcuttingboard.
° Nevercook`fooddirectHyonthesurface.
° Donotuseasmallpanona Hargedement.NotonHydoes
thiswasteenergy,butitcanaHsoresuHtinspiHoversburning
ontothecookingareawhichrequiresextracHeaning.
° Donotusenon-fiatspecialtyitemsthatareoversizedor
unevensuchasroundbottomwok,s,rippHedbottomand/or
oversizedcannersandgriddHes.
° DonotusefoiHorfoikypecontainers.FoiHmaymaltonto
thegHass.IfmetaHmeritsonthecook,top,donotuse.Callan
authorizedMaytagServicer.
Cookware Recommendations
Using the right cook,ware can prevent many proMems, such
as food taking Hongerto cook` or achieving inconsistent
results. Proper pans will reduce cooking times, use less
energy, and cook`food more evenly.
Flat Pan Tests
See if your pans are flat.
The Ruler Test:
1. Place a ruler across the bottom of the pan.
2. Hold it up to the light.
3. Little or no light should be visible under the ruler.
The Bubble Test:
1. Put 1 inch of water in the pan. Place on cook,top and turn
control to High.
2. Watch the formation of the bubbles as the water heats.
Uniform bubbles mean good performance, and uneven
bubbles indicate hot spots and uneven cook,ing.
See "Cooking Made Simple" booklet for more information.
Select AVOid
Flat,smooth-bottom Pans with grooved or warped bottoms.
)arts. Pans with uneven bottoms do not cook`
efficiently and sometimes may not
Heavy-gauge pans. Very'thin-gauge metal or glass pans.
Pans that are the Pans smaller or larger than the
same size as the element by 1 inch.
element.
Secure handles. Cook,warewith loose or broken handles.
Heavy handles that tilt the pan.
Tight-fitting lids. Loose-fitting lids.
Flat bottom wok,s. Wok,swith a ring-stand bottom.
Canning and Oversize
All canners and large pots must have flat bottoms and
must be made from heavy-gauge materials. This is critical
on smoothtop surfaces. The base must not be more than
1 inch larger than the element.
When canners and pots do not meet these standards, cooking
times may be longer, and cook,tops may be damaged.
Some canners are designed with smaller bases for use on
smoothtop surfaces.
When canning, 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 cook,top may be
damaged.
See "Cooking Made Simple" booklet for more information.
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