Before Using the Cooktop

Do not cook on a broken cooktop. If the cooktop is broken, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.Do not place or store items that can melt or catch fire on the glass cooktop, even when it is not being used.Never leave hot cookware or utensils near the control panel, as the heat could damage the control panel.Turn cookware handles inward so they don't extend over adjacent surface units. This reduces the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the cookware.Some cleaners can produce dangerous fumes if applied to a hot surface.Always place the pan in the center of the surface unit you are cooking on. Never leave surface units unattended at high heat settings. Proper contact of cookware to burner also will improve efficiency. Boilovers cause smoking and greasy spills that may catch on fire.Clean cooktop with caution. Do not use sponges or a cloth to wipe spills on a hot cooking area. Use a proper metal scraper. If a wet sponge or cloth is used to wipe spills on a hot cooking area, it can cause steam burns. Some cleaners can produce noxious fumes if applied to a hot surface.Do not use the glass cooktop surface as a cutting board.Choose proper burner size. For smaller pots and pans, use the smaller heating elements. For larger pots and pans, use the larger heating elements. Select pans that have flat bottoms large enough to cover the heating elements. Using undersized pans exposes a portion of the heating element to direct contact and may result in a burn or fire hazard.Glazed cookware. Only certain types of glass, glass-ceramic, ceramic, earthenware, or other glazed cookware are suitable for range-top service without breaking due to the sudden change in temperature.Never cook directly on the glass. Always use cookware.Always turn the surface units off before removing cookware.Immediately clean spills on the cooking area to prevent a tough cleaning chore later.Do not turn surface units on before placing cookware.Do not store heavy items above the cooktop surface that could fall and damage it.Do not place aluminum foil or plastic items such as salt and pepper shakers, spoon holders, or plastic wrappings or any other material on the range when it is in use.Do not use a steel-wool pad or scrub pad or abrasive cleaning pads. They can scratch the surface.

Cooking Areas

The cooking areas on your range are identified by permanent circles on the glass cooktop surface. For the most efficient cooking, fit the pan size to the element size.Pans should not extend more than 1/2 to 1-inch beyond the cooking area.When a control is turned on, a glow can be seen through the glass cooktop surface.It is normal for the surface elements to cycle on and off during cooking, even on higher settings. This will happen more frequently if cooking on a lower temperature setting.SINGLEWARM ZONEDUALTRIPLEIt is normal to see a very faint red ring around the outer edge of a dual or triple element when using it as a single element at a high heat setting. This is only a reflection from the bright glow of the center element and is not a malfunction.

Using the Cooktop Elements

Only use cookware and dishes that are safe for oven and cooktop use.Always use oven mitts when removing food from the cooktop and oven.Do not place sealed containers on the cooktop.Do not use plastic wrap to cover food while on the cooktop. Plastic may melt onto the surface and be very difficult to remove.Never leave food on the cooktop unattended. Spillovers can cause smoke. Greasy spillovers may catch on fire.The surface element may appear to have cooled after it has been turned off. The element may still be hot and touching the element before it has cooled sufficiently can cause burns.Match the size of the cooktop element to the size of the cookware in use. Using a large element for a small pan wastes heating energy, and the exposed surface of the element is a burn or fire hazard.Hot Surface IndicatorThe hot surface indicator light glows as long as any surface cooking area is too hot to touch.It remains on after the element is turned off and until the surface has cooled to approximately 150 ˚F.Push the Single element knob in A.Turn the knob in either direction to the desired setting B.The control knob clicks when it is positioned at O F F, H I and L O.Heating elementOFFONH I is the highest temperature available.L O is the lowest temperature available.There is one dual element located in the left front position. Use the dual element as a dual or single element.Push in the appropriate knob A.Turn the knob to use it as a single element or a dual element B.To use it as a single element, turn the knob counterclockwise. To use it as a dual element, turn the knob clockwise.Icon Type 1Icon Type 2a Dualb SingleHeating with inner (smaller) element onlyHeating with both elements togetherBAThere is one triple element that can be used as either a single, dual or triple element.Push in the appropriate knob A.Turn the knob to use it as a single, dual or triple element.To use it as a single element, turn the knob counterclockwise.To use it as a dual element, turn the knob clockwise to the dual position.To use it as a triple element, turn the knob clockwise to the triple position.Icon Type 1Icon Type 2a Singleb Dual c TripleSingleDualTripleCBA

Turning on the Warm Zone

The Warm Zone will not glow red like the other cooking elements.FOOD POISON HAZARD : Bacteria may grow in food at temperatures below 140 °F.Always start with hot food. Do not use the warm setting to heat cold food.Do not use the warm setting for more than 2 hours.The Warm Zone, located in the back center of the glass surface, will keep hot, cooked food at serving temperature. Use the Warm Zone to keep food warm after it has already been cooked. Attempting to cook uncooked or cold food on the Warm Zone could result in a food-borne illness.Push the Warm Zone element knob in A.Turn the knob in either direction to the desired setting B.The control knob clicks when it is positioned at OFF, HI and LO.For best results, food on the warmer should be kept in its container or covered with a lid or aluminum foil to maintain food quality.

The Recommended Surface Cooking Setting

SettingRecommended Use8.5-HiBring liquid to a boilStart cooking5.5-8.0Hold a rapid boil, frying, deep fat fry Quickly brown or sear food3.5-5.0Maintain a slow boilFry or saute foodsCook soups, sauces and gravies2.2-3.0Stew or steam foodSimmerLo-2.0Keep food warmMelt chocolate or butterSimmer

Using the Proper Cookware

The size and type of cookware will influence the settings needed for the best cooking results. Be sure to follow the recommendations for using proper cookware.Match the size of the cookware to the amount of food being cooked to save energy when heating. Heating 1/2 quart of water requires more energy in a 3-quart pot than in a 1-quart pot.Cookware should have flat bottoms that make good contact with the entire surface heating element. Check for flatness by placing a ruler across the bottom of the cookware. The ruler should touch the cookware across the entire bottom, with no gaps.Flat bottom and straight sidesHeavy-gauge pansPan sizes that match the amount of food to be prepared and the size of the surface elementWeight of handle does not tilt pan. Pan is well balancedTight-fitting lidsFlat bottom wokshave a curved or warped bottom.be smaller or larger than the surface burner.have a heavy handle that tilts the pan.be a wok with a ring stand.have loose or broken handles.have loose-fitting lids.Do not use pans less than 7 inches in diameter on the front elements.Do not use foil or foil-type containers. Foil may melt onto the glass. Do not use the cooktop if metal has melted on it. Call an authorized LG Service Center.The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are:Aluminum - Excellent heat conductor. Some types of food will cause it to darken (anodized aluminum cookware resists staining and pitting). If aluminum pans slide across the ceramic cooktop, they may leave metal marks which will resemble scratches. Remove these marks immediately.Copper - Excellent heat conductor but discolors easily. May leave metal marks on glass-ceramic (see Aluminum above).Stainless steel - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.Cast iron - A poor heat conductor but retains heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops.Porcelain-enamel on metal - Heating characteristics will vary depending on base material. Porcelain-enamel coating must be smooth to avoid scratching ceramic cooktops.Glass - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.Be sure that the canner is centered over the surface element and is flat on the bottom.The base must not be more than 1 inch larger than the element. Use of water bath canners with rippled bottoms may extend the time required to bring the water to a boil and may damage the cooktop.Some canners are designed with smaller bases for use on smooth surfaces.Use the high heat setting only until the water comes to a boil or pressure is reached in the canner.Reduce to the lowest heat setting that maintains the boil, or pressure. If the heat is not turned down, the cooktop may be damaged.