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OBSERVE THE FOLLOWING POINTS IN CANNING Pots that extend beyond 1 of the surface unit's circle are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to the cooktop surfaces surrounding the surface units. However, do not use large diameter canners or other large-diameter pots for frying or boiling foods other than water. Most syrup or sauce mixtures, and all types of frying, cook at temperatures much higher than boiling water. Such temperatures could eventually harm the glass cooktop surfaces. Be sure the canner fits over: • the center of the surface unit. If your cooktop or its location does not allow the canner to be centered on the surface unit, use smaller diameter pots for good canning results. • Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms [often found in enamelware) because they don't make enough contact with the surface units and take a long time to boil water. Use & Care Manual Models ECCB / TCCB ENGLISH • When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr brand; and the United States Department of Agriculture Extension Service. • Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning. CAUTION Safe canning requires that harmful micro organisms are destroyed and that the jars are sealed completely. When canning foods in a water-bath canner, a gentle but steady boil must be maintained for the required time. When canning foods in a pressure canner, the pressure must be maintained for the required time. After you have adjusted the controls, it is very important to make sure the prescribed boil or pressure levels are maintained for the required time. Since you must make sure to process the canning jars for the prescribed time, with no interruption in processing time, do not can on any cooktop surface unit if your canner is not flat. Special pans Special pans, such as griddles, roasters, pressure cookers, woks, water (Use only a flat-bottom wok). CAUTION Food packaged in aluminum foil should not be placed directly on the glass ceramic surface for cooking; aluminum foil can melt and cause permanent damage. CAUTION Plastic, paper, and cloth can melt or burn when in contact with a hot surface. Do not let these items come in contact with the hot glass. Use & Care Manual Models ECCB / TCCB ENGLISH Cleaning the Cooktop CAUTION Be sure electrical power is off and all surfaces are cool before cleaning any part of the cooktop. Apply a small amount of cooktop cleaning specific ceramic creme on a daily basis. this provides a protective film that makes it easy to remove water spots or food spatters. The temperature of the cooking surface reduces the protective qualities of this cleaner. It must be reapplied before each use. Use a clean cloth and apply cooktop cleaning creme before each use to remove dust or metal marks that can occur on the counter level surface between uses. CONTROL KNOBS Pull up to remove the knob using the towel for leverage. Wipe with hot, soapy cloth, rinse and dry. Do not soak! FRAME (Stainless steel models) Always wipe with the grain when cleaning. For moderate/ heavy soil, use BonAmi® or Soft Scrub® (no bleach). Wipe using a damp sponge or cloth, rinse and dry. DAILY CLEANING TECHNIQUES Clean the surface when it is completely cool with the following exception. Remove these soils immediately with the razor blade scraper: • Dry Sugar • Sugar Syrup • Tomato Products • Milk USE DAILY Wipe off spatters with a clean, damp cloth; use white vinegar if smudge remains; rinse. Apply a small amount of the Cooktop Cleaning Creme. Wh...

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