KitchenAid KECC507H User Manual

13

 Select a pan that is about the same size 

  as the surface cooking area. Cookware 
  should not extend more than 1 inch 
  (2.5 cm) outside the area. 

 Cookware with non-stick finish has 

  heating characteristics of the base material.

 Check for rough spots on the bottom of 

  metal or glass cookware which will scratch 
  the ceramic glass surface.

 Use flat bottom cookware  for best heat 

 For best results and greater energy 

  efficiency, use only flat-bottomed 
  cookware that makes good contact with 
  the surface cooking area. Cookware with 
  rounded, warped, ribbed (such as some 
  porcelain enamelware), or dented bottoms 
  could cause uneven heating and poor 
  cooking results.

 Cookware designed with slightly indented 

  bottoms or small expansion channels can 
  be used.

  conduction from the surface cooking area 
  to the cookware. Determine flatness with 
  the ruler test. Place the edge of a ruler 
  across the bottom of the cookware. Hold it 
  up to the light. No light should be visible 
  under the ruler. Rotate the ruler in all 
  directions and look for any light.

 Do not leave empty cookware, or 

  cookware that has boiled dry, on a hot 
  surface cooking area. The cookware 
  could overheat, causing damage to the 
  cookware or the surface cooking area.

Use the entire surface (“DUAL” setting)
of the left front surface cooking area for
best results. (Models KECC502G,  
YKECC502G, KECC507G, YKECC507G, 
KECC508G, YKECC508G, KECC562G, 
KECC567G, YKECC567G, KECC568G, 
YKECC568G, KECC507H, KECC563H, 
and KECC567H)

Use flat-bottomed canners on all types
of cooktops, especially ceramic glass.
Canners with rippled or ridged bottoms do
not allow good contact with the surface.

Center the canner over the largest
surface cooking area. Do not extend more 
than one inch outside the surface cooking 
area. Large diameter canners/pans, if not
centered correctly, trap heat and can 
cause damage to the cooktop. 
Do not place your canner on two surface 
cooking areas at the same time.

The type of material the canner is made
of determines the length of heating time.
Refer to the “Characteristics of cookware
materials” chart later in this section for
more information.

When canning for long periods of time,
allow elements and the surrounding
surfaces to cool down.

Alternate use of the surface cooking
areas between batches or prepare small
batches at a time.

Start with hot water, cover with a lid,
and bring to a boil; then reduce heat to
maintain a boil or required pressure levels
in a pressure canner.

For up-to-date information on canning,
contact your local U.S. Government
Agricultural Department Extension Office
or companies who manufacture home
canning products. In Canada, contact 
Agriculture Canada.

3192800Av08  5/3/00  1:41 PM  Page 13