NES Cooktop Use and Care Manual | Cooktop Operating Instructions |
Using Proper Cookware
Cookware Characteristics
The choice of pans directly affects the cooking speed and uniformity. For best results select pans with the following features:
1.Flat Bases - When a pan is hot, the base (pan bottom) should rest evenly on the surface without wobbling (rocking). Flat, medium to
To test the flatness of your pans
Turn the pan upside down on the countertop and place a ruler flat against the bottom of the pan. The bottom of the pan and the straight edge of the ruler should be flush against each other.
Another simple test to determine even heat distribution across the cookware bottom is to place 1” of water in the pan. Bring the water to a boil and observe the location of the bubbles as the water starts to boil. Good, flat cookware will have an even distribution of bubbles over the bottom surface area.
2.Diameter – The base of the pan should cover or match the diameter of the element being used. Pans may overhang the element area by 1" all around.
3.Tight Fitting Lid – A lid shortens cooking time by holding the heat inside the pan.
Specialty pans
Specialty pans, such as griddles, roasters, pressure cookers, woks, water bath canners and pressure canners must have the same features as described above. Use only a
Cookware Tips
•Use of pots and pans with rounded (either concave or convex) warped or dented bottoms should be avoided. See drawings above.
•Make sure the bottom of the pot or pan being used is clean and dry.
•Use pots and pans with thick, smooth metal bottoms.
•Do not slide metal pots across the cooktop. Pans may leave marks. (See Page 9 for cleaning.)
•Do not use glass pans as they may scratch the surface.
CAUTION
•Foods packaged in aluminum foil should not be placed directly on the glass ceramic surface for cooking; aluminum foil can melt and cause perma- nent damage.
•Plastic, paper and cloth can melt or burn when in contact with a hot surface. Do not let these items come in contact with the hot glass ceramic surface.
•Do not allow pans to boil dry. This can permanently damage the pan, the element and the cooktop glass.
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