Electrolux 36 Surface Cooking Utensils, Cookware Material Types, Flat Bottom Straight, Sides

18Setting Surface Controls

SURFACE COOKING UTENSILS

GOOD POOR

					• Curved and warped pan bot-
	• Flat		bottom and	straight		toms.
		sides.
	•	Tight fitting lids.
	• Weight of handle does not tilt				• Pan overhangs unit by more
		pan. Pan is well balanced.
						than 2.5 cm (1”).
	•	Pan sizes match the amount of
Cookware should have flat bottoms		food	to be prepared	and the
		size of the surface element.
that make good contact with the en-
	•	Made of material that conducts			• Heavy handle tilts pan.
tire surface heating element. Check
		heat well.
for flatness by rotating a ruler across
	•	Easy to clean.
the bottom of cookware. Be sure to
	• Always match pot diameter to
follow the recommendations for using
		element surface diameter.
cookware that has shown in the illus-					• Pan is smaller than element.
tration at right.

Note: Always use a cooking utensil for its intended purpose. Follow manufacturer’s instructions. Some utensils were not made to be used in the oven or on the cooktop.

Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.

Note: The size and type of cookware used will influence the setting needed for best cooking results.

COOKWARE MATERIAL TYPES

The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are:

ALUMINUM - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble scratches. Remove these marks immediately.

COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).

STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.

CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops.

PORCELAIN-ENAMEL on METAL - Heating characteristics will vary depending on base material. Porcelain-enamel coating must be smooth to avoid scratching ceramic cooktops.

GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.