Jenn-Air JES8750BAB Use & Care Manual

12Cookware RecommendationsSelect AvoidFlat, smooth-bottom Pans with grooved or warped bottoms.pans. Pans with uneven bottoms do not cookefficiently and sometimes may notboil liquid.Heavy-gauge pans. Very thin-gauge metal or glass pans.Pans that are the Pans smaller or larger than thesame size as the element by 1 inch.element.Secure handles. Cookware with loose or broken handles.Heavy handles that tilt the pan.Tight-fitting lids. Loose-fitting lids.Flat-bottom woks. Woks with a ring-stand bottom.Using the right cookware can prevent many problems, suchas food taking longer to cook or achieving inconsistentresults. Proper pans will reduce cooking times, use lessenergy, and cook food more evenly.Flat Pan TestsTo determine whether your pans are flat.The Ruler Test:1. Place a ruler across the bottom of the pan.2. Hold it up to the light.3. Little or no light should be visible under the ruler.The Bubble Test:1. Put 1 inch of water in the pan. Place on cooktop and turncontrol to High.2. Watch the formation of the bubbles as the water heats.Uniform bubbles mean good performance, and unevenbubbles indicate hot spots and uneven cooking.• If a spillover occurs while cooking, immediately clean thespill from the cooking area while it is hot to prevent a toughcleaning chore later. Using extreme care, wipe spill with aclean, dry towel.• Do not allow spills to remain on the cooking area or thecooktop trim for a long period of time.• Never use abrasive cleansing powders or scouring padswhich will scratch the cooktop.• Never use chlorine bleach, ammonia or other cleansers notspecifically recommended for use on glass-ceramic.To Prevent Marks & Scratches• Do not use glass pans. They may scratch the surface.• Never place a trivet or wok ring between the surface andpan. These items can mark or etch the top.• Do not slide aluminum pans across a hot surface. The pansmay leave marks which need to be removed promptly. (SeeCleaning, page 5.)• Make sure the surface and the pan bottom are clean beforeturning on to prevent scratches.• To prevent scratching or damage to the glass-ceramic top,do not leave sugar, salt or fats on the cooking area. Wipethe cooktop surface with a clean cloth or paper towelbefore using.• Never slide heavy metal pans across the surface sincethese may scratch.To Prevent Stains• Never use a soiled dish cloth or sponge to clean thecooktop surface. A film will remain which may cause stainson the cooking surface after the area is heated.• Continuously cooking on a soiled surface may/will result ina permanent stain.To Prevent Other Damage• Do not allow plastic, sugar or foods with high sugarcontent to melt onto the hot cooktop. Should this happen,clean immediately. (See Cleaning, page 5.)• Never let a pan boil dry as this will damage the surface andpan.• Never use cooktop as a work surface or cutting board.• Never cook food directly on the surface.• Do not use a small pan on a large element. Not only doesthis waste energy, but it can also result in spillovers burningonto the cooking area which requires extra cleaning.• Do not use non-flat specialty items that are oversized oruneven such as round-bottom woks, rippled bottom and/oroversized canners and griddles.• Do not use foil or foil-type containers. Foil may melt ontothe glass. If metal melts on the cooktop, do not use. Call anauthorized servicer.Canning and Oversize CookwareAll canners and large pots must have flat bottoms andmust be made from heavy-gauge materials. This is criticalon smoothtop surfaces. The base must not be more than1 inch larger than the element.When canners and pots do not meet these standards, cookingtimes may be longer, and cooktops may be damaged.Some canners are designed with smaller bases for use onsmoothtop surfaces.When canning, use the High heat setting only until thewater comes to a boil or pressure is reached in the canner.Reduce to the lowest heat setting that maintains the boil orpressure. If the heat is not turned down, the cooktop may bedamaged.