GE JP340 Use And Care Manual

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GE JP340 Use And Care Manual Manual pdf 8 page image

9The following information will help you choosecookware which will give good performance.Stainless Steel: highly recommendedEspecially good with a sandwich clad bottom. Thesandwich bottom combines the benefits of stainlesssteel (appearance, durability and stability) with theadvantages of aluminum or copper (heat conduction,even heat distribution).Aluminum: heavy weight recommendedGood conductivity. Aluminum residues sometimesappear as scratches on the cooktop, but can be removedif cleaned immediately. Because of its low meltingpoint, thin weight aluminum should not be used.Copper Bottom: Good performance, but coppermay leave residues which can appear as scratches.The residues can be removed, as long as the cooktopis cleaned immediately. However, do not let thesepots boil dry. Overheated metal can bond to glasscooktops. An overheated copper bottom pot willleave a residue that will permanently stain the cooktopif not removed immediately.Porcelain Enamel Covered Cast Iron:smooth bottom recommendedGood conductivity. Use caution if sliding the panacross the glass cooktop because it may scratch theglass. Pans with non-enamel coated bottoms maybe used if the bottom of the pan is very smooth.Glass-ceramic: usable, but not recommendedPoor performance. May scratch the surface.Stoneware: usable, but not recommendedPoor performance. May scratch the surface.COOKWARE TIPSTypes of CookwareHow to Check Pan PerformanceUse of correct cookware can affect the cookingperformance and cleaning of your cooktop.The correct cookware reduces the temperature ofthe cooktop surface and minimizes the chance ofspillovers burning onto the cooktop.You must use pans with perfectly flat bottoms.Some pans may have curved or rounded bottoms ormay be warped. If you are unsure of the flatness ofyour pans you may do this quick test.Turn your pan upsidedown on the countertop,place a ruler flat againstthe pan surface. Thebottom of the pan and thestraight edge of the rulershould fit flush against each other all the way across.Turn the ruler a full 360 degrees, checking for anyspace between the ruler and the bottom of the pan.Pans with rounded, curved, ridged or warped bottomsare not recommended.Another simple test to determine even heat distributionacross the cookware bottom is to put one inch of waterin the pan. Bring the water to a boil and observe thelocation of bubbles as the water starts to boil.Good flat cookware will have an even distribution ofbubbles over the bottom surface area of the pan.Bubbles localized in only a portion of the bottomindicate uneven contact of the pan to the surface unit,uneven heat transfer or an unsuitable pan.Use pans that match the diameter of the surfaceunit. Cooking performance will not be as good ifthe cookware is either smaller or larger than thesurface unit.(continued next page)Control Knobs Cookware Tips