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Cookware
Requirements
• Flat bottom and straight sides.
• Tight-fitting lid.
• Well-balanced with the handle weighing less than the main portion of the pot or pan.
Material characteristics
• Aluminum: An excellent heat conductor. Some types of food may cause the aluminum to
darken. However, anodized aluminum cookware resists staining and pitting.
• Copper: An excellent heat conductor but discolors easily.
• Stainless steel: A slow heat conductor with uneven cooking performance but is durable,
easy to clean, and resists staining.
• Cast-Iron: A poor conductor but retains heat very well.
• Enamelware: Heating characteristics depend on the base material.
• Glass: A slow heat conductor. Use only glass cookware that is specified for range top
cooking or oven use.
If you set and use the knob button of precision knob, the original safety function does not
work normally.
• Always make sure cookware handles are turned to the side or rear of the cooktop and
not over other surface burners. This will minimize the chance of burns, spillovers, and the
ignition of flammable materials that can be caused if pots or pans are bumped accidently.
• When using glass cookware, make sure it is designed for range top cooking.
• Never leave plastic items on the cooktop. Hot air from the vent can melt or ignite plastic
items or cause build up of dangerous pressure in closed plastic containers. You may get
severe burns if you touch the surfaces near the vent while the oven is operating.
• Make sure you hold the handle of a wok or a small one-handled pot while cooking.
Size limitations
CAUTION
Do not place a small pan or pot with a bottom
diameter of about 6 inches or less on the center
grate. This cookware may tip over. Use the rear
burners for this
small - sized cookware.
* : 6 inches or less
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