User Guide
8
ENGLISH
Cookware
COOKWARE CHARACTERISTICS
Cooking Utensil Guidelines
Aluminium: heats and cools quickly frying,
braising, roasting. May leave metal markings on
glass.
Cast Iron: heats and cools quickly Not
recommended. Retains excessive heat and may
damage cooktop.
when
• All products are wiped clean with solvents at the
factory to remove any visible signs of dirt, oil, and
grease which may remain from the manufacturing
process.
• If present, remove all packing and literature from
the cooktop surface.
• Clean the glass cooking surface before using it
for the rst time. A thorough cleaning with a glass
cooktop cleaner is recommended. It only takes
a minute and it puts a clean, shiny nish on the
cooking surface before use.
• There may be a slight odor during the rst
several uses. This odor is normal and will
disappear over time.
• Optimal cooking performance depends on proper
cookware being selected and used.
• The cooking surface retains heat and remains
hot over 20 minutes after the elements have
been turned off.
• The glass ceramic cooking surface is durable
and resistant to impact, but not unbreakable.
It can crack or break if a pan or other object is
dropped on it.
• Do not use aluminum foil directly on the glass; it
will melt and damage the glass surface.
• Do not allow pans to boil dry. This can damage
the pan, element and/or cooktop.
• Never cook food directly on the glass.
• Do not slide cookware across cooking surface, it
may scratch the glass
• Using cast iron cookware on the glass cooktop
Is not recommended. Cast iron retains heat and
may result in cooktop damage.