Amana ARR6400/ART6511 owner manual Cooking Utensils, Type Temperature Uses

Cooking Utensils

•Use proper pan size. Do not use a pan that has a bottom smaller than element. Do not use utensils that overhang element by more than 1 inch. (Figure 15)

Correct Size

More than

1 inch overhang

Figure 15

•Use care when using glazed cooking utensils. Some glass, earthenware, or other glazed utensils break due to sudden temperature changes. Do not use glazed untensils on smoothtop ranges.

•Select utensils without broken or loose handles. Handles should not be heavy enough to tilt pan.

•Do not use a wok with a ring stand. Use flat bottom wok. (Figure 16)

Utensil Material Characteristic

Type	Temperature	Uses
	Response
Aluminum	Heats and Cools	Frying,
	Quickly	Braising,
		Roasting
Cast Iron	Heats and Cools	Low Heat
	Slowly	Cooking,
		Frying
Copper	Heats and Cools	Gourmet
Tin Lined	Quickly	Cooking,
		Wine
		Sauces,
		Egg Dishes
Enamelware	Depends on Base	Low Heat
	Metal	Cooking
Ceramic	Heats and Cools	Low Heat
(Glass)	Slowly	Cooking
Stainless	Heats and Cools at	Soups,
Steel	Moderate Rate	Sauces,
		Vegetables,
		General
		Cooking

For best cooking results, use a pan with a flat bottom. Determine if pan has a flat bottom. (Figure 17)

1.Rotate a ruler along bottom of pan. If pan is not flat, gaps between bottom of pan and edge of ruler occur.

2.A small groove or mark on a pan does not effect cooking times. However, if a pan has a gap, formed rings, or an uneven bottom, it does not cook efficiently and in some cases may not boil liquid.

Figure 16

Figure 17

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