14 Surface Cooking
UTENSILS TO USE FOR BEST PERFORMANCE
Note: Always use a utensil for its intended purpose. Follow manufacturer's
instructions. Some utensils were not made to be used in the oven or on the cooktop.
*GOOD
• Flat 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 and the size of
burner.
• Made of material that conducts heat
well.
• Easy to clean.
Pans should have flat bottoms.
Check for flatness by rotating a
ruler across the bottom. There
should be no gaps between the
pan and ruler.
*Specialty pans such as
lobster pots, griddles and
pressure cookers may be used
but must conform to the above
recommended cookware
requirements.
USING THE GRIDDLE
Figure 8
Side with grill
CACA
CACA
CAUTIONUTION
UTIONUTION
UTION
Always place the griddle on the grate before to turn on the burner.
Always use potholders to remove the griddle from the grate. Allow the griddle to cool
before removing. Do not set hot griddle on surfaces that cannot withstand high heat;
such as countertops.
Be sure the griddle is positioned correctly and stable before use to prevent hot spills
and possible burns.
Figure 9
Flat Side
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1”).
• Heavy handle tilts pan.
• Flame extends beyond unit.
The griddle is intended for direct food cooking and can be used on both sides
(Figures 8 and 9). Do not use pans or other cookware on the griddle. Doing so
could damage the finish. With the grate in position over the burner, set the
griddle on top of the grate positioning the notches in the griddle over the grate
fingers(Figures 7 and 8).