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OPERATION
RadiantCooktop Cooking
(contJ
1. Be sure the canner is centered
over the zones.
2. Make sure the canner is flat on the
bottom.
3. Use recipes and procedures
from reputable sources. These
are available from manufacturers
such as Ball®and Kerr_, or the
Department of Agriculture
Extension Service.
4, Use caution, while canning, to
prevent burns from steam or heat.
If you don't
know if your
cookware is
flat on the
bottom, try this test. Turn your pan
upside down on the countertop, and
place the edge of a ruler flat against
the surface of the pan. Rotate the
ruler in a full circle, checking as you
turn for any space between the two
surfaces. The bottom of the pan and
the edge of the ruler should fit flush
against each other all the way
across.
Stainless Steel: Highly
recommended for use with your new
cooktop. Especially good with a clad
bottom.
Aluminum: Heavyweight aluminum
cookware recommended.
Cast Iron: Cast-iron cookware that is
completely covered with porcelain
enamel is recommended. Cast iron
that is not covered with porcelain
enamel may scratch the glass
ceramic surface of the cooktop.
Copper Bottom: Has good
performance, but it can leave a
residue on the cooktop surface if
allowed to boil dry.
Glass-Ceramic or Stoneware:
Usable. Check for rough edges or
burrs, which may scratch the
cocktop surface.
When the knobs are turned on, coils
beneath the glass radiate heat
through the glass to the cooking
utensil. It will take a few moments for
the coils to heat; as they do, a red
glow can be seen below the surface
of the cooktop.
11
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