Maytag MER6751AAB Use and Care Manual - Page 8

Canning and Oversize, Cookware, Cookware Recommendations

Page 8 highlights

Surface Cooking 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. Flat 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. Select Avoid Flat, smooth-bottom Pans with grooved or warped bottoms. pans. Pans with uneven bottoms do not cook efficiently and sometimes may not boil liquid. Heavy-gauge pans. Very thin-gauge metal or glass pans. Pans that are the same size as the element. Pans smaller or larger than the element by 1 inch. 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. Canning and Oversize Cookware All canners and large pots must have flat 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

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7
Canning and Oversize
Cookware
All canners and large pots must have flat 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.
Surface Cooking
Cookware Recommendations
Select
Avoid
Flat, smooth-bottom
Pans with grooved or warped bottoms.
pans.
Pans with uneven bottoms do not cook
efficiently and sometimes may not
boil liquid.
Heavy-gauge pans.
Very thin-gauge metal or glass pans.
Pans that are the
Pans smaller or larger than the
same 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, 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.
Flat 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.