3
E
LECTRIC
C
OOKTOP
C
ARTRIDGES
,
CONT
.
•
Select heavy gauge cookware
. Gen-
erally heavy gauge cookware will not
change shape when heated.
•
Use cookware with flat, smooth
bottoms.
To determine if the cookware
is flat, place the edge of a ruler on the
bottom. Hold up to the light. No light
should be visible between the edge of
the ruler and the pan. Reject any pans
that do not fit flush against ruler's edge.
•
Match the size of the cookware to
the size of the element.
Cookware
should be the same size or slightly larger.
I
MPROPER
C
OOKWARE
•
DO NOT
use cookware that extends
more than one inch beyond the cooking
area.
• Cookware that is smaller in diameter
than the cooking area should not be used.
Not only can this cause the element to
require more energy and time, but can
also result in spillovers burning onto the
cooking area resulting in a cleaning chore.
•
DO NOT
use specialty items that are
nonflat, oversized, uneven or do not meet
proper cookware specifications such as
round bottom woks with rings, griddles,
rippled bottom canners, lobster pots,
large pressure canners, etc. Large uten-
sils, such as pressure canners or over-
sized skillets, should be used
only
on
conventional coil cartridges.
• Glass-ceramic, earthenware, heat proof
glass or glazed cookware may scratch the
glass-ceramic cooktop and therefore are
not recommended.
•
NOTE:
On halogen cartridge only, alu-
minum pans may cause the element to
cycle even when the control setting is
Hi
.
T
O
A
VOID
D
AMAGE
TO
THE
G
LASS
-C
ERAMIC
C
OOKTOP
–
Radiant and Halogen Cartridges Only:
• Do not use glass pans. They may scratch
the surface.
• Do not allow plastic, sugar or foods with
high sugar content to melt onto the hot
cooktop. Should this happen, clean im-
mediately. (See Cleaning, pages 4 & 5.)
• Never let a pan boil dry as this will dam-
age the surface and pan.
• Never use cooktop as a work surface or
cutting board. Never cook food directly
on the surface.
• Do not slide aluminum pans across a hot
surface. The pans may leave marks which
need to be removed promptly. (See
Cleaning, pages 4 & 5.)
• Make sure the surface and the pan bot-
tom are clean before turning on to pre-
vent 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.
• Do not slide heavy metal pans across the
surface since these may scratch.
• Do not use foil or foil-type containers.
Foil may melt onto the glass. If metal melts
on the cooktop, do not use. Call an au-
thorized Jenn-Air Servicer.
• If a spillover occurs while cooking, im-
mediately clean the spill from the cook-
ing area while it is hot to prevent a tough
cleaning chore later. Using extreme care,
wipe spill with a clean dry towel.
• 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 recom-
mended for use on glass-ceramic.
All Cartridges:
• Before first use clean cooktop cartridge.
(See detailed instructions, pg. 4.)
• For best results, always use recom-
mended cookware.
• Different cooktops and different amounts
of food being prepared will influence the
control settings needed for best results.
(See cooktop or range use and care guide
for typical control settings.) For fastest
cooking, start with the surface control
on Hi for one minute; then turn the con-
trol to the desired setting. Covering pans,
whenever possible, speeds cooking and
is more energy efficient.
Radiant and Halogen Cartridges:
• The glass-ceramic cooking area retains
heat for a period of time after the ele-
ments have been turned off. Put this re-
tained heat to good use. Turn elements
off a few minutes before food is com-
pletely cooked and use the retained heat
to complete the cooking. Because of this
heat retention characteristic, the ele-
ments will not respond to changes in heat
settings as quickly as coil elements. In
the event of a potential boilover, remove
the pan from the cooking area.
• When preparing foods which can be eas-
ily scorched or over-cooked, start cook-
ing at a lower temperature setting and
gradually increase temperature as
needed.
• A higher setting than normal may be nec-
essary when using cookware made with
material that is slow to conduct heat, such
as cast iron.
• A lower setting can be used when cook-
ing small quantities of foods or when
using a pan that conducts heat quickly.
S
ELECTING
P
ROPER
C
OOKWARE
C
OOKING
P
ROCEDURES
