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Choosing the proper cookware
What your cookware is made of determines
how evenly and quickly heat is transferred
from the surface element to the pan bottom.
• ALUMINUM - Excellent heat conductor.
Some types of food will cause the
aluminum to darken. (Anodized aluminum
cookware resists staining & pitting.). If
aluminum pans are slid across the ceramic
cooktop, they may leave metal marks that
resemble scratches. Remove these marks
as soon as the cooktop cools down.
• COPPER - Excellent heat conductor but
discolors easily. May leave metal marks on
ceramic glass (see above).
• STAINLESS STEEL - Slow heat conductor
with uneven cooking results. Is durable,
easy to clean and resists staining.
• CAST IRON - A poor conductor; retains
heat very well. Cooks evenly once cooking
temperature is reached. Not recommended
for use on ceramic cooktops.
• ENAMELWARE - Heating characteristics
will vary depending on the base material.
Porcelain enamel coating must be smooth
to avoid scratching ceramic cooktops.
• GLASS - Slow heat conductor. Not
recommended for ceramic cooktop
surfaces because it may scratch the glass.
Protecting the smoothtop
Cleaning
• Clean the cooktop before using
first time.
it for the
• Clean your cooktop daily or after each use.
This will keep your cooktop looking good
and can prevent damage.
• If a spillover occurs while you are cooking,
immediately clean the spill from the
cooking area while it is hot to prevent a
tough cleaning chore later. Using extreme
care, wipe the spill with a clean dry towel.
• Do not allow spills to remain on the
cooking area or the cooktop trim for a long
period of time.
• Do not use abrasive cleansing powders
or scouring pads which will scratch the
cooktop.
• Do not use chlorine bleach, ammonia,
or other cleansers not specifically
recommended for use on a glass-ceramic
surface.
English 31
NE59J7630SS_AA_DG68-00598A-01_EN.indd 31 2015-04-16 u_4:45:52
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