Minimum And Max Imum Pan Size; Hot Cookware And Residual Heat; Home Canning - LG LSE4617 Serie Manual Del Propietário

30 OPERATION

Minimum and Max imum Pan Size

There are four cooking elements on the induction
cooktop. Each element req uires a minimum pan size
to be used effectively. The inner ring of each cooking
element is a guide to the minimum pan size.
The bottom of the pan must fully cover the inner ring
for proper cooking to occur.
5.5 inch (1 40 mm)
Minimum Pan Size:
5.5 inch (1 40 mm)
Minimum Pan Size:
7 .5 inch (1 9 0 mm)
7 .5 inch (1 9 0 mm)
U se the cross that marks each cooking element to
help determine the ma x imum pan size. After centering
the cookware on the cooking element, the cookware
should not extend more than ½ʺ beyond the edge
of the cross on the cooking element. The pan must
make full contact with the glass surface without the
bottom of the pan touching the metal cooktop trim.
If the correct induction cookware— c e ntered on any
of the active cooking elements— i s too small, the
affected cooking element' s LED bar fluctuates and
the pan does not heat.
H ot Cookw are and Residual H eat
CA U T I O N
U nlike radiant surface elements, induction
cooking elements do not glow red when hot. Y ou
can be burned if the glass surface is hot from the
residual heat transferred from the cookware. D o
not touch hot cookware or pans. U se oven mitts
or potholders to protect hands from burns.
Minimum Pan Size:
9 .5 inch (245 mm)
9 .5 inch (245 mm)
H ome Canning
CA U T I O N
Canning can generate large amounts of steam.
U se ex t reme caution to prevent burns. Raise the
lid so that steam is vented away from you. Safe
canning req uires that harmful micro-organisms
are destroyed and j ars are sealed completely.
When using a water bath canner, maintain a
gentle but steady boil for the req uired time.
Read and observe the following precautions when
home canning. Read the information on the U SD A
( U nited States D epartment of Agriculture) website and
follow the recommendations there for home canning
procedures.
• U se only q uality, flat-bottomed canners when home
canning. U se a ruler to check the bottom of the
canner for flatness.
• Canners with ridges that radiate from the bottom
center are not suitable for use on a ceramic glass
cooktop.
• The diameter of the canner should not ex c e ed the
max i mum cooking element markings by more than
one inch. U se smaller diameter canners on ranges
with ceramic-glass or open-coil-electric cooktops.
• Start with hot tap water to boil water more q uickly.
Bring water to an initial boil using the highest heat
setting. Once the water is boiling, reduce the heat
as much as possible while maintaining the boil.
• It is best to can small amounts and keep the canner
light enough to lift.
• D o not leave the water bath or pressure canners on
high heat for ex t ended periods.
• Alternate surface elements between each batch
to allow the elements and surrounding surfaces to
cool down. D o not can using the same element all
day.