ENGLISH
COOKWARE
GENERAL
The choice of pan directly affects the cooking performance (speed and uniformity). For best results, select pans with the following features:
Flat base
When a pan is hot, the base (pan bottom) should rest evenly on the surface without wobbling (rocking). Ideal cookware should have a flat bottom, straight side, a well fitting lid and the material should be of medium to heavy thickness.
Rough finishes may scratch the cooktop.
Match pan diameter to element size
The base of the pan should cover or match the diameter of the element being used.
UNBALANCED PAN | PAN TOO SMALL |
COOKWARE CHARACTERISTICS
Cooking Utensil Guidelines
Aluminium: heats and cools quickly when frying, braising, roasting. May leave metal markings on glass.
Cast Iron: heats and cools quickly Not recommended. Retains excessive heat and may
damage cooktop.
•Copper: heats and cools quickly. Good for gourmet cooking, lined wine sauces, egg dishes.
•Enamel ware: performance depends on material. Not recommended. Metal imperfections in enamel may scratch cooktop.
•Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly. Imperfections in enamel may scratch cooktop.
•Stainless Steel: heats and cools at moderate rate. Good for soups, sauces, rate vegetables, general cooking.
OBSERVE THE FOLLOWING WHEN CANNING
Pots that extend further than 1 inch beyond the edge of element's outside diameter are not recommended for most cooking applications. However, when canning with
However, do not use large diameter canners or other
Most syrup or sauce mixtures, and all fried foods, cook at temperatures much higher than boiling water. Such temperatures could eventually damage the glass cooktop surfaces.
Be sure the canner fits over:
•the center of the element. If the canner cannot be centered on the element for some reason, use smaller diameter pots for good canning results.
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