IKEA ISE630VS11 Use & Care Manual

Also see for ISE630VS11: Installation instructions

Usecookwareaboutthesamesizeasthesurfacecookingarea.Cookwareshouldnotextendmorethan1/2"(1.3cm)outsidethearea._.....................BA. Surface cooking areaB. Cookware/cannerC. 7/2"(1.3 cm) maximum overhang• Use flat-bottomed cookware for best heat conduction andenergy efficiency. Cookware with rounded, warped, ribbed ordented bottoms could cause uneven heating and poorcooking results.• Determine flatness by placing the straight edge of a ruleracross the bottom of the cookware. While you rotate the ruler,no space or light should be visible between it and thecookware.• Cookware designed with slightly indented bottoms or smallexpansion channels can be used.• Make sure the bottoms of pots and pans are clean and drybefore using them. Residue and water can leave depositswhen heated.To avoid damage to the cooktop, do not cook foods directlyon the cooktop.When canning for long periods, alternate the use of surfacecooking areas, elements or surface burners between batches.This allows time for the most recently used areas to cool.• Center the canner on the grate or largest surface cookingarea or element. On electric cooktops, canners should notextend more than 1/2"(1.3 cm) beyond the surface cookingarea or element.• Do not place canner on 2 surface cooking areas, elements orsurface burners at the same time.On ceramic glass models, use only flat-bottomed canners.For more information, contact your local agriculturaldepartment. Companies that manufacture home canningproducts can also offer assistance.IMPORTANT: Do not leave empty cookware on a hot surfacecooking area, element or surface burner.Ideal cookware should have a flat bottom, straight sides and awell-fitting lid, and the material should be of medium-to-heavythickness.Rough finishes may scratch the cooktop or coil elements.Aluminum and copper may be used as a core or base incookware. However, when used as a base they can leavepermanent marks on the cooktop or coil elements.Cookware material is a factor in how quickly and evenly heat istransferred, which affects cooking results. A nonstick finish hasthe same characteristics as its base material. For example,aluminum cookware with a nonstick finish will take on theproperties of aluminum.Cookware with nonstick surfaces should not be used under thebroiler.Use the following chart as a guide for cookware materialcharacteristics.COOKWARE CHARACTERISTICSAluminum •Cast ironCeramic orCeramic glassCopper •Earthenware •Porcelain •enamel-on-steel or castironStainless steel •Heats quickly and evenly.Suitable for all types of cooking.Medium or heavy thickness is best formost cooking tasks.Heats slowly and evenly.Good for browning and frying.Maintains heat for slow cooking.Follow manufacturer's instructions.Heats slowly, but unevenly.Ideal results on low to medium heatsettings.Heats very quickly and evenly.Follow manufacturer's instructions.Use on low heat settings.See stainless steel or cast iron.Heats quickly, but unevenly.A core or base of aluminum or copperon stainless steel provides evenheating.6