Maytag MGT8775XS Owners Manual - Page 7

3. The locating tabs on the bottom side of the griddle at the grease trap end should be placed over the grate fingers closest to the electronic control. C D B A A. Grate fingers closest to controls B. Center support of grate C. Notch D. Locating tabs 4. The notch of the griddle should fit over the center support of the grate. NOTE: When properly installed, the bottom of the griddle will rest securely just above the top surface of the grate. IMPORTANT: Do not allow griddle to overhang controls. To Use: IMPORTANT: To avoid damaging the griddle, the griddle is to be used on the center burner on Low to Medium heat only. ■ The griddle is intended for direct food cooking. To avoid damaging the finish of the griddle, do not use pans or metal utensils on the griddle. ■ To avoid damaging the nonstick finish, do not use nonstick cooking sprays. Home Canning When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently used areas to cool. ■ Center the canner on the grate. ■ Do not place canner on 2 surface burners at the same time. ■ For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance. Cookware IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner. Ideal cookware should have a flat bottom, straight sides and a well-fitting lid, and the material should be of medium-to-heavy thickness. Rough finishes may scratch the cooktop or grates. Aluminum and copper may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the grates. Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum. Cookware with nonstick surfaces should not be used under the broiler. Use the following chart as a guide for cookware material characteristics. COOKWARE CHARACTERISTICS Aluminum ■ Heats quickly and evenly. ■ Suitable for all types of cooking. ■ Medium or heavy thickness is best for most cooking tasks. Cast iron ■ Heats slowly and evenly. ■ Good for browning and frying. ■ Maintains heat for slow cooking. Ceramic or Ceramic glass ■ Follow manufacturer's instructions. ■ Heats slowly, but unevenly. ■ Ideal results on low to medium heat settings. Copper ■ Heats very quickly and evenly. Earthenware ■ Follow manufacturer's instructions. ■ Use on low heat settings. Porcelain enamel-onsteel or cast iron ■ See stainless steel or cast iron. Stainless steel ■ Heats quickly, but unevenly. ■ A core or base of aluminum or copper on stainless steel provides even heating. 7