Maytag MER6741BAS Use and Care Guide - Page 8
Cookware, Recommendations, Canning, Oversize
UPC - 719881172071
View all Maytag MER6741BAS manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 8 highlights
Surfece. g Do not slide aluminum pans across a hot surface. The pans may leave marks which need to be removed promptly. (See Cleaning, page 18.1) Make sure the surface and the pan bottom are clean before turning 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. Wipe the cooktop surface with a clean cloth or paper towel before using. , Never slide heavy metal pans across the surface since these may scratch. To Prevent Stains • Never use a soiled dish cloth or sponge to clean the cooktop surface. A film will remain which may cause stains on the cooking surface after the area is heated. , Continuously cooking on a soiled surface may/will result in a permanent stain. To Prevent Other Damage , Do not allow plastic, sugar or foods with high sugar content to melt onto the hot cooktop. Should this happen, clean immediately. ([SeeCleaning, page 18.1) , Never let a pan boil dry. This will damage the surface and pan. , 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 does this waste energy, but it can also result in spillovers burning onto the cooking area, which requires extra cleaning. , Do not use non-flat specialty items that are oversized or uneven such as round-bottom woks, rippled-bottom and/or oversized canners and griddles. , 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 authorized servicer. Cookware Recommendations Using the right cookware can prevent many problems, such as food taking longer to cook or achieving inconsistent results. Proper pans will reduce cooking times, use less energy, and cook food more evenly. Fiat Pan Tests See if 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 turn control to High. 2. Watch the formation of the bubbles as the water heats. Uniform bubbles mean good performance, and uneven bubbles indicate hot spots and uneven cooking. Flat, smooth-bottom pans. Heavy-gauge pans. Pans that are the same size as the element. Secure handles. Tight-fitting lids. Flat-bottom woks. Pans with grooved or warped bottoms. Pans with uneven bottoms do not cook efficiently and sometimes may not boil liquid. Very thin-gauge metal or glass pans. Pans smaller or larger than the element by 1 inch. Cookware with loose or broken handles. Heavy handles that tilt the pan. Loose-fitting lids. Woks with a ring-stand bottom. Canning and Oversize Cookware All canners and large pots must have fiat bottoms and must be made from heavy=gauge materials. This is critical on smoothtop surfaces. The base must not be more than 1 inch larger than the element. When canners and pots do not meet these standards, cooking times may be longer, and cooktops may be damaged. Some canners are designed with smaller bases for use on smoothtop surfaces. When canning, use the High heat setting only until the water comes to a boil or pressure is reached in the canner. Reduce to the lowest heat setting that maintains the boil or pressure. If the heat is not turned down, the cooktop may be damaged. 7