PROPER COOKWARE
CHARACTERISTICS OF A GOOD PAN
The choice of pans directly affects the cooking speed and uniformity. For best results select pans with the following features:
FLAT BASES - Check flatness of pan with a straight edge. When pan is hot, the base (pan bottom) should rest evenly on the surface without wobbling.
•To check flatness on the electric surface, put one inch of water in a pan. Turn control to HI and observe the bubble formation in the bottom of the pan. Flat pan bases have an even distribution of bubbles. Bubbles forming in one or two areas show uneven pan contact and uneven heat conduction.
PAN MATERIAL and WEIGHT - Medium to heavy weight metal pans, with copper or aluminum disc bottoms, conduct heat well. On the glass surface they may leave residues which look like scratches; clean immediately to remove. Medium to heavy weight pans distribute heat more evenly and resist warping. To prevent warping, cool pans slowly so they will stay flat.
DIAMETER - The base of the pan should cover or match the diameter of the electric element or flame size. Pans may overhang the element area no more than 1" all around. On a gas burner, the flames should hit only the bottom of the pan.
PLACEMENT - Center the pan on the burner grate or electric element before turning the unit on.
SIZE - Use cookware that is large enough to accommo- date the amount of food or liquid to eliminate the possibility of boilovers and spattering.
TIGHT FITTING LID - A lid shortens cooking time by holding the heat inside the pan.
Do not use cookware with these characteristics:
•Thin bottom
•Concave bottom when heated
•Convex bottom when heated
•Poor balance (rocks back from weight of handle)
▲! CAUTION
•Foods packaged in aluminum foil should not be placed directly on the glass ceramic surface or burner grate for cooking; aluminum foil can melt to either surface and cause permanent damage.
Balanced Pan
Concave (hollow) | Convex (rounded) |
Flame Too Large for Pan Size | Use Lids that fit Properly |
Unbalanced Pan
▲! CAUTION
•Plastic, paper and cloth can melt or burn when in contact with a hot surface or burner grate. Do not let these items come in contact with the burner grate or electric element cooking surface.
•Do not allow pans to boil dry. This can perma- nently damage the pan, the element, the burner grate, the cooktop glass and/or the burner plate.
Page 12