Surface Cooking 17
Surface cooking utensils
*GOOD
•Flat bottom and straight sides.
•Tight fitting lids.
•Weight of handle does not tilt pan. Pan is well balanced.
•Pan sizes match the amount of food to be prepared and the size of burner.
•Made of material that conducts heat well.
•Easy to clean.
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than 2.5 cm (1”).
• Heavy handle tilts pan.
• Flame extends beyond unit.
Pans should have flat bottoms. Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and ruler.
* Specialty pans such as lobster |
pots, griddles and pressure cookers |
may be used but must conform to |
the above recommended cookware |
Note: Always use a utensil for its intended purpose. Follow manufacturer’s instructions. Some utensils were not made to be used in the oven or on the cooktop.
flame size
requirements. |
For most cooking, start on the highest control setting and then turn to a lower one to complete the process. Use the chart below as a guide for determining proper flame size for various types of cooking. The size and type of utensil used and the amount of food being cooked will influence the setting needed for cooking.
For deep fat frying, use a thermometer and adjust the surface control knob accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will brown so quickly that the center will be undercooked. Do not attempt to deep fat fry too much food at once as the food will neither brown nor cook properly.
*Flame Size | Type of Cooking |
RIGHT
WRONG
High Flame | Start most foods; bring water to a boil; |
| pan broiling |
Medium Flame Maintain a slow boil; thicken sauces, gravies; steam
Low Flame | Keep foods cooking; poach; stew |
*These settings are based on using
Never extend the flame beyond the outer edge of the utensil. A higher flame simply wastes heat and energy, and increases your risk of being burned by the flame.