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The conventional cooktop is
made of porcelain enamel which is very durable. Hot pans can be set on
it. Cold items or liquids should not be put on it when it is hot,
though newer coatings are thinner and less likely to crack from
thermal shock. Spills should be wiped up at once, taking care to avoid
burns from heated burners.
The sides and front may be
porcelain enamel, but are likely today to be synthetic enamel. They
are more easily scratched, and may be damaged by household chemicals.
Acids (as milk, tomatoes, vinegar) can damage the surface.
Conventional Oven Care
Do not store plastic items or
other utensils in oven as they may melt or burn if the oven is
accidentally turned on with them inside. Use large enough cooking pans
to avoid boil-overs. If spills occur, wipe them up promptly to avoid
Do not put large pieces of
foil on oven floor or racks unless appliance manual recommends it.
Then follow manual instructions as to size and placement of foil
exactly. Foil in the oven, especially on the racks, may slow cooking
and reduce browning. Do not line broiler pan with foil, as it
concentrates heat and may damage the pan.
This information is for educational purposes and
is reprinted from the MSU Extension. This information is public property upon publication
and has been printed with credit to MSU Extension.