Surface Cooking
Use Proper 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 recommendationsFigure 1 for using cookware as
shown in Figure 2.
Note: The size and type of cookware used will influence the setting needed for best cooking
CORRECT
*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 material that conducts
iNCORRECT
* Curved and warped pan bottoms.
Pan overhangs unit by more than 2.5
cm (1").
Heavy handle tilts pan.
* Flame extends beyond unit.
results.
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.
heat well.
*Easy to clean.
Figure 2
Specialty pans such as lobster pots, griddles and pressure cookers may be used
but must conform to the above recommended cookware requirements.
Using a wok (.or supplied)
Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores. Round- bottomed woks (with a support ring that does not extend 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).
Wire trlvefs: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates.
DO NOT use a wok if if is equipped
wlfh a metal ring fhaf extends beyond
the burner unlf. Because fhls ring traps
heat, the surface unlf and cooktop
surface could be damaged.
