SURFACE COOKING
Use Proper Cookware
Cookware should have flat bottoms that make good contact with the entire surface heating element. Check for flatness by rotating a ruler across the bottom of the cookware (See Figure 2). Be sure to follow the recommendations for using cookware as shown in Figure 1.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
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.
CORRECTINCORRECT
Using a wok
Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores (Figure 3).
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates.
CAUTION
•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.
•Made of material that conducts heat well.
•Easy to clean.
•Curved and warped pan bottoms.
•Pan overhangs burner grate by more than 2.5 cm (1”).
•Heavy handle tilts pan.
•Flame extends beyond pan.
DO NOT use two burner units to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry (Figure 4). The bottom surface of the pan in either of these situations could cause discoloring or crazing of the appliance cooking surface, and damage to the grates and burner units.
Figure 1
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
Figure 2
Figure 3 | Figure 4 |
DO NOT use a wok if it is equipped with a metal ring that extends beyond the burner circumference. Because this ring traps heat, the surface unit and cooktop surface could be damaged (Figure 5).
Figure 5
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