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urface Cookin
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Cookware material types
The cookware material determines how evenly and
quickly heat is transferred from the surface element
to the pan bottom. The most popular materials
available are:
ALUMINUM - Excellent heat conductor. Some
types of food will cause it to darken (Anodized
aluminum cookware resists staining & pitting). If
aluminum pans slide across the ceramic glass
cooktop, they may leave metal marks which
will resemble scratches. Remove these marks
immediately.
COPPER = Excellent heat conductor but discolors
easily. May leave metal marks on ceramic glass
(see Aluminum above).
STAINLESS STEEL - Slow heat conductor with
uneven cooking results. Is durable, easy to clean
and resists staining.
CAST IRON - A poor heat conductor however will
retain heat very well. Cooks evenly once cooking
temperature is reached. Not recommended for use
on ceramic cooktops.
PORCELAIN-ENAMEL on METAL - Heating
characteristics will vary depending on 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.
Element On & Hot Surface
indicator lights
Your appliance is equipped with two different types
of surface control indicator lights that will glow on the
control panel m the ELEMENT ON indicator light
and the Hot Surface indicator lights (see Fig. 1).
The ELEMENT ON indicator light is marked on the
control panel and will glow when a surface element
is turned ON. A quick glance at this indicator light
after cooking is an easy check to be sure ALL
surface controls are turned OFF.
The Hot Surface indicator lights are located on the
control panel just above each surface control knob.
The will glow when any surface cooking area heats
up and will remain on until the cooktop has cooled
to a MODERATE level.
Suggested cooktop power
settings
Use the chart below to determine the suggested
setting for the type of food you are preparing when
using the cooktop.
Setting Type of Cooking
High Start most foods; bring water to a
(Hi) boil and pan broiling.
Medium high Continue a rapid boil; frying, deep fat
(8 - 9.5) frying.
Medium Maintain a slow boil; thicken sauces
(6) and gravies; steaming vegetables.
Medium Low Keep foods cooking; poaching and
(4 - 5) stewing.
Low (Lo - 3) Keep warm, melting and simmering.
HOT SURFACE
ELEMENT ON ® ®
Figure 1
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