Surface Cooking, Use Proper Cookware

Surface Cooking

CORRECTiNCORRECT

• Curved and warped pan bottoms.

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 Figure 1

(See Figure 1). Be sure to follow the recommendations for using cookware as shown in Figure 2.

,, Fiat 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.

•Pan overhangs unit by more than 2.5 cm (1").

•Heavy handle tilts pan.

•Flame extends beyond unit.

	Note: The size and type of cookware used
	will influence the setting needed for best	Figure 2
	cooking results.	Figure 2
	cooking results.	* Specialty pans such as lobster pots, griddles and pressure cookers may

	Note: Always use a utensil for its intended	be used but must conform to the above recommended cookware require-
	Note: Always use a utensil for its intended	ments.
	purpose. Follow manufacturer's instructions.	ments.
	purpose. Follow manufacturer's instructions.
	Some utensils were not made to be used in	Note: Do not use griddle over more than one burner. That can damage your
	the oven or on the cooktop.	cooktop and that can result in exposure to carbon monoxide levels above
		allowable current standards. That can hazardous to your health.

Specialty Pans & Trivets

Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware

stores. Round-bottomed woks (with a support ring that does not extend beyond the burner flames) may also be used. The metal ring was designed to support the wok safely when it is filled with large amounts of liquids (soup making) or fat (frying).

Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates.

DO NOT use two burner units to heat one large pan such as a roaster or griddle, or al- low cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause dis- coloring or crazing of the appliance cooking surface, and damage to the grates and burner units.

DO NOT use a wok if it is equipped with a metal ring that extends beyond the burner flames. Because this ring traps heat, the surface unit and cooktop surface could be damaged.

790.324, 3241 specifications

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