14Surface Cooking
UTENSILS TO USE FOR BEST PERFORMANCE
Figure 6
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 |
*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.
POOR
•Curved and warped pan bottoms.
•Pan overhangs unit by more than 2.5 cm (1”).
•Heavy handle tilts pan.
•Flame extends beyond unit.
requirements. |
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.
USING THE GRIDDLE
| Figure 8 | Figure 9 |
| Side with grill | |
| Flat Side | |
|
| |
| 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 | |
Figure 7 | griddle on top of the grate positioning the notches in the griddle over the grate | |
fingers(Figures 7 and 8). |
| |
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| |
CAUTION
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.
