Using saucepans
Do not let large saucepans or frying pans overlap the countertop as this can deflect heat and damage the countertop surface.
Hold the handle of the saucepan to prevent movement of cookware when stirring. | EN |
Saucepans should have a thick flat base. Food in a saucepan with an uneven base will take longer to cook.
Extremely heavy saucepans may bend the grate or deflect the flame.
Match the bottom of your saucepans with the cooking zone and be sure that they are stable. This will give you the most efficient cooking.
Griddle
Using the griddle (some models only)
A griddle is ideal for cooking a variety of foods. Cook steak, tender cuts of meat, panini and char- grilled vegetables on the ribbed side and griddle scones, pancakes, pikelets, polenta and eggs on the flat side.
The surfaces of a
Cooking with a griddle
Heat the griddle for a few minutes before using.
Brush the food, not the griddle, with oil, to reduce splatter and smoking,
Cook steak and vegetables at high temperatures on the ribbed side of the griddle. Turn the steak only once, about half way through the cooking time and test by pressing the surface of the steak. The softer the meat is, the ‘rarer’ or less well done it will be.
Griddle scones, pancakes, pikelets, polenta and eggs are best cooked slowly at medium to low temperatures on the flat side of the griddle.
Important!
Prolonged cooking with the griddle at high temperatures may damage the cooktop.
Cleaning a cast-iron griddle
Leave the griddle to cool before cleaning. Scrape away any food residue and wash in warm soapy water.
Do not scour to the bare metal when cleaning or you will remove the
Dry the griddle thoroughly and wipe with a thin coating of cooking oil to prevent rust forming, especially when the griddle is new.
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