Selecting Surface Cooking Utensils
For best result and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms. Check for flatness by rotating a ruler across the bot- tom. There should be no gaps between the pan and ruler.
Note: Always use a utensil for its intend- ed purpose. Follow manufacturer's in- structions. 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.
•Made of a material that conducts heat well.
•Easy to clean.
POOR
•Curved and wraped pan bottoms.
•Pan overhangs unit by more than one inch or 2.5 cm.
•Heavy handle tilts pan.
•Flame extends beyond pan.
Do not use griddle over more than one burner because it could damage your cooktop. It can also result in exposure to carbon monoxide levels above allowable current standards and be hazardous to your health.
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
Specialty Pans & Trivets Woks with flat bottoms suitable for use on your cooktop are available in
most cookshop or hardware stores.
beyond the burner unit) may also be
used. The metal ring was designed to support the wok safely when it is filled with large amounts of liquids
(soup making) or fat (frying).
DO NOT use a wok if it is equipped with a metal ring that extends beyond the burner unit. Because this ring traps heat, the surface unit and cooktop surface could be damaged.
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates.
DO NOT use two burner units to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause discoloring or crazing of the appliance cooking surface, and damage to the grates and burner units.
5
