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Tips to Protect the
Smoothtop Surface
C_eaning (see page 20 for more information]
, Before first use, dean the cooktop.
, Cban your cooktop daily or after each use. This will keep
your cooktop boring good and can prevent damage.
, if a spillover occurs wNe cooking, immediately dean the
spill from the cooking area wMb it is hot to prevent a tough
cbaning chore Hater.Using extreme care, wipe spill with a
dean dry' towd.
, Do not allow spills to remain on the cooking area or the
cooktop trim for a long period of time.
, Never use abrasive cleansing powders or scouring pads
which will scratch the cooktop.
, Never use chlorine bleach, ammonia or other cleansers not
specifically recommended for use on glass-ceramic.
, Never use cooktop as a work surface or cutting board.
, Never cook food directly on the surface.
, Do not use a small pan on a large dement. Not only does
this waste energy, but it can also result in spillovers burning
onto the cooking area which requires extra cleaning.
, Do not use non-fiat specialty items that are oversized or
uneven such as round bottom woks, rippled bottom and/or
oversized canners and griddles.
, Do not use foil or foiPtype containers. Foil may melt onto
the glass. If metal melts on the cooktop, do not use. Call an
authorized Amana Servicer.
Cookware Recommendations
Using the right cookware can prevent many problems, such
as food taking longer to cook or achieving inconsistent
results. Proper pans will reduce cooking times, use less
energy, and cook food more evenly.
To Prevent Marks & Scratches
° Do not use glass pans. They may scratch the surface.
, Never place a trivet or wok ring between the surface and
pan. These items can mark or etch the top.
, Do not slide aluminum pans across a hot surface. The pans
may leave marks which need to be removed promptly. (See
Cleaning, page 200
, Make sure the surface and the pan bottom are clean before
turning on to prevent scratches.
, To prevent scratching or damage to the glass-ceramic top,
do not leave sugar, salt or fats on the cooking area. Wipe
the cooktop surface with a clean cloth or paper towel
before using.
, Never slide heavy metal pans across the surface since
these may scratch.
To Prevent Stains
, Never use a soiled dish cloth or sponge to dean the
cooktop surface, A fib1 will remain which may cause stains
on the cooking surface after the area is heated.
, Continuously cooking on a soiled surface may/will result in
a permanent stain.
To Prevent Other [}araage
, Do not allow plastic, sugar or foods with high sugar content
to melt onto the hot cooktop. Should this happen, clean
immediately. (See Cleaning, page 200
, Never let a pan boil dry as this will damage the surface and
pan.
Nat 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 cooktop 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 cooking.
See "Cooking Made Simple" booklet for more information.
Select I Avoid
Fiat, smooth-bottom Pans with grooved or warped bottoms.
pans. Pans with uneven bottoms do not cook
efficiently and sometimes may not
boil liquid.
Heavy-gauge pans. Very thin-gauge metal or glass pans.
Pans that are the Pans smaller or larger than the
same size as the dement by 1 inch.
dement.
Secure handles. Cookware with loose or broken handles.
Heavy handles that tilt the pan.
Tight-fitting lids. Loose-fitting lids.
Fiat bottom woks. Woks with a ring-stand bottom.
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