Minimum And Maximum Pan Size; Hot Cookware And Residual Heat; Home Canning - LG LSE4617 Série Manuel Du Propriétaire

26 OPERATION

Minimum and Maximum Pan Size

There are four cooking elements on the induction
cooktop. Each element requires 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 (140 mm)
Minimum Pan Size:
5.5 inch (140 mm)
Minimum Pan Size:
7.5 inch (190 mm)
7.5 inch (190 mm)
Use the cross that marks each cooking element to
help determine the maximum 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—centered on any
of the active cooking elements—is too small, the
affected cooking element's LED bar fluctuates and
the pan does not heat.

Hot Cookware and residual Heat

CaUTION
Unlike radiant surface elements, induction
cooking elements do not glow red when hot. You
can be burned if the glass surface is hot from the
residual heat transferred from the cookware. Do
not touch hot cookware or pans. Use oven mitts
or potholders to protect hands from burns.
Minimum Pan Size:
9.5 inch (245 mm)
9.5 inch (245 mm)

Home Canning

CaUTION
Canning can generate large amounts of steam.
Use extreme caution to prevent burns. Raise the
lid so that steam is vented away from you. Safe
canning requires that harmful micro-organisms
are destroyed and jars are sealed completely.
When using a water bath canner, maintain a
gentle but steady boil for the required time.
Read and observe the following precautions when
home canning. Read the information on the USDA
(United States Department of Agriculture) website and
follow the recommendations there for home canning
procedures.
• Use only quality, flat-bottomed canners when home
canning. Use 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 exceed the
maximum cooking element markings by more than
one inch. Use smaller diameter canners on ranges
with ceramic-glass or open-coil-electric cooktops.
• Start with hot tap water to boil water more quickly.
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.
• Do not leave the water bath or pressure canners on
high heat for extended periods.
• Alternate surface elements between each batch
to allow the elements and surrounding surfaces to
cool down. Do not can using the same element all
day.