Surface cooking
Surface Cooking (Continued)
Selecting Surface Cooking
Cookware
Cookware should have flat bottoms that make good contact with the entire surface heating element. Check for flatness by rotating a ruler across the bottom of the cookware (See Figure 1). Be sure to follow the recommendations for using cookware as shown in Figure 2.
Note: The size and type of cookware used |
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will influence the setting needed for best |
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cooking results. | Figure 1 |
Cookware Material types
Figure 2
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.
GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.
Before Setting Oven Controls
Air Circulation in the Oven
For best air circulation and baking results allow |
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cookware for proper air circulation and be sure pans and cookware do not |
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touch each other, the oven door, sides or back of the oven cavity. The hot | 1 Oven Rack |
air must circulate around the pans and cookware in the oven for even heat |
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to reach around the food. |
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Multiple Oven Racks
13
