11
BEFORE SETTING SURFACE CONTROLS
Minimum and Maximum Pan Size
Induction cooking zones require a minimum pan size in
order to activate. The graphics on each cooking zone
location are your guide to the correct minimum pan size for
that zone.The shorter lines guide the minimum pan
size.The longer lines guide the maximum pan size. The
cookware bottom must meet the minimum and maximum
area requirements for the heating process to begin.
See
Figure 7
for the pan size requirements for each cooking
zone location.
If a pan that is induction-capable is centered properly but is
too small, the affected cooking zone display will flash the
last power level setting and the pan will not heat. Select a
larger pan that meets the minimum size requirement to
activate the selected cooking zone.
Do not use pans with bottoms that extend more than 1/2”
(13mm) beyond any of the longer line marks provided on
the cooktop. The cookware must make full contact with the
ceramic glass surface. Cookware should not rest on or
touch the metal edges of the cooktop.
The type and size of cookware, cooking duration, number of
cooking zones in use and their power level settings are all
factors that affect the amount of heat that will spread
beyond the cooking zones. Induction cooking zones and
areas surrounding the cooking zones may become hot
enough to cause burns. Be sure to read all cautions.
Hot Cookware and Residual Heat
Home Canning
Be sure to read and observe the following points when
home canning with your appliance.
Check with the United States Department of Agriculture
(USDA) website. Be sure to read all the available informa-
tion as well as follow the recommendations for home
canning procedures.
•
Use only quality flat bottom canners when home
canning. Use a straight-edge to check canner bottom.
•
Use only a completely flat bottom canner with no ridges
that radiate from the bottom center when home canning
using a range with a ceramic glass cooktop.
•
Make sure the diameter of the canner does not exceed
1 inch beyond the cooking zone markings. It is recom-
mended to use smaller diameter canners on ranges
with ceramic glass or open coil electric cooktops.
•
Start with hot tap water to boil more quickly. Use the
highest heat setting when first bringing the water to a
boil. Once boiling is achieved, reduce heat to lowest
possible setting to maintain that boil.
•
It is best to can small amounts and light loads.
•
Do not leave water bath or pressure canners on high
heat for extended amounts of time.
•
Alternate surface units between each batch to allow the
units and surrounding surfaces to cool down. Try to
avoid canning on the same burner unit all day.
Figure 7:
Induction pan size requirements
3.5 inch (90mm)
minimum
5.5 inch (140mm)
minimum
8.25 inch (210mm)
minimum
cookware should not exceed 1/2 inch (13mm)
from the outer cooking zone markings
4.5 inch (110mm)
minimum
Unlike radiant surface elements, induction cooking zones
do not glow red when hot. The glass surface may be hot
from residual heat transferred from the cookware and
burns may occur. Do not touch hot cookware or pans
directly with hands. Always use oven mitts or potholders
to protect hands from burns.
Canning can generate large amounts of steam. Use
extreme caution to prevent burns. Raise the lid to vent
steam away from you. Safe canning requires that harmful
micro-organisms are destroyed and jars seal completely.
When canning in a water bath canner, continuously
maintain a gentle but steady boil for the required time.
CAUTION
CAUTION
