Exactly as described, the full user-manual (145 pages). Perfect.
Text excerpt from page 6 (click to view)
UTENSIL INFORMATION
Cooking performance is greatly affected by the type of utensils used. Utensils SHOULD HAVE A FLAT BOTTOM. The fiat bottom allows good conductivity between the utensil and the element to provide uniform cooking results, faster heating and more efficient use of energy. TO DETERMINE IF THE UTENSIL HAS A FLAT BOTTOM: 1. Place the edge of the ruler across the bottom of the utensil. 2. Hold utensil up to the light. 3. No light should be visible under the ruler.
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Utensils with uneven, warped, or grooved bottoms do not make good contact, reduce heat conductivity and result in slower, less even heating. A utensil with a badly curved bottom will not make good contact with the glass and may not get enough heat to bring water to a boil. , , __ ._ .'_.' � ...i NOTOK | _: ' '�
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NOTOK NOTO_ Acceptable water-bath or pressure canners should not be oversized and must have a fiat bottom. The CANNING following are not recommended: Canners with ridged bottoms or oversized canners (1-inch larger than the element). When canning, use the HIGH setting just until water comes to a boil or pressure is reached in the pressure canner. Then, reduce to the lowest heat setting that
Fit the size of the utensilto the size of the element. This conserves energy. Oversized utensils may trap enough heat to cause slow cooking times.
Prolonged use of the HIGH setting, or the use of incorrect canning utensils produce excessive heat. Excessive heat can cause permanent damage to the cooktop.
