Maytag MER5775RAB Use and Care Guide - Page 8

Cookware, Oversize

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° Neverusecook,toapsaworks`urfaceor cuttingboard. ° Nevercookf`ooddirectHoynthesurface. ° Donotusea smalpl anona HargdeementN. otonHdyoes thiswasteenergyb,utit canaHsroesuHint spiHovebrsurning ontothecookingareawhichrequireesxtracHeaning. ° Donotusenon-fiastpecialtiytemsthatareoversizeodr unevensuchasroundbottomwok,sri,ppHebdottomand/or oversizecdannerasndgriddHes. ° DonotusefoiHorfoikypecontainerFs.oiHmaymaltonto thegHasIsfm. etamHeritosnthecook,todpo, notuse.Callan authorizeMd aytagServicer. Cookware Recommendations Select Flat,smooth-bottom )arts. Heavy-gauge pans. Pans that are the same size as the element. Secure handles. Tight-fitting lids. Flat bottom wok,s. AVOid Pans with grooved or warped bottoms. Pans with uneven bottoms do not cook` efficiently and sometimes may not Very'thin-gauge metal or glass pans. Pans smaller or larger than the element by 1 inch. Cook,warewith loose or broken handles. Heavy handles that tilt the pan. Loose-fitting lids. Wok,swith a ring-stand bottom. Using the right cook,ware can prevent many proMems, such as food taking Hongerto 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 cook,top 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 cook,ing. See "Cooking Made Simple" booklet for more information. Canning and Oversize 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 cook,tops 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 cook,top may be damaged. See "Cooking Made Simple" booklet for more information.

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°Neverusecook,top
asawork`
surfaceorcuttingboard.
° Nevercook`
fooddirectHy
onthesurface.
° Donotuseasmall
panonaHarge
dement.
NotonHy
does
thiswasteenergy,
butitcanaHso
resuHt
inspiHovers
burning
ontothecookingareawhichrequires
extracHeaning.
° Donotusenon-fiat
specialty
items
thatareoversized
or
uneven
suchasroundbottomwok,s,
rippHed
bottomand/or
oversized
canners
andgriddHes.
°DonotusefoiHorfoikypecontainers.
FoiHmaymaltonto
thegHass.
IfmetaH
merits
onthecook,top,
donotuse.Call
an
authorized
MaytagServicer.
Cookware
Recommendations
Using the right cook,ware can prevent many proMems, such
as food taking Hongerto 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 cook,top 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 cook,ing.
See "Cooking Made Simple" booklet for more information.
Select
AVOid
Flat,smooth-bottom
Pans with grooved or warped bottoms.
)arts.
Pans with uneven bottoms do not cook`
efficiently and sometimes may not
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.
Cook,warewith loose or broken handles.
Heavy handles that tilt the pan.
Tight-fitting
lids.
Loose-fitting
lids.
Flat bottom wok,s.
Wok,swith a ring-stand bottom.
Canning
and
Oversize
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 cook,tops 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 cook,top may be
damaged.
See "Cooking Made Simple" booklet for more information.