12Setting Surface Controls
SURFACE COOKING UTENSILS
*GOOD | POOR |
Cookware should have flat bottoms that make good contact with the en- tire surface heating element. Check for flatness by rotating a ruler across the bottom of cookware. Be sure to follow the recommendations for using cookware has shown in figure aside.
•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 the surface element.
•Made of material that conducts heat well.
•Easy to clean.
•Always match pot diameter to element surface diameter.
•Curved and warped pan bot- toms.
•Pan overhangs unit by more than 2.5 cm (1”).
•Heavy handle tilts pan.
•Pan is smaller than element.
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.
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
USING THE GRIDDLE
The griddle is intended for direct food cooking. Do not use pans or other cookware on the griddle. Doing so could damage griddle finish. Set the griddle over the element (figure 1) taking care to not put the legs of the griddle directly on the heating area (figure 2).
figure 1 | figure 2 |
!CAUTION
Always place the griddle on the cooktop before turning on the element.
Always use potholders to remove the griddle from the cooktop. Allow griddle to cool before removing. Do not set hot griddle on surfaces that cannot withstand high heat; such as countertops.
Be sure the griddle is positioned correctly and stable before use to prevent hot spills and possible burns.