Surface Cooking
•Using Proper Cookware
•Cookware Material Types
•Arranging Warmer Drawer Racks
Using proper cookware
*CORRECTINCORRECT
The size and type of cookware used will influence the setting needed for best cooking results. Cookware should have flat bottoms that make good contact with the entire surface heating element (See Fig. 2). Check for flatness by rotating a ruler across the bottom of the cookware (See Fig. 1).
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t" 1"
•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 the surface element.
•Made of a material that conducts heat well.
•Easy to clean.
•Always match pot diameter to element surface diameter.
o Curved and warped pan bottoms.
•Pan overhangs element by more than
÷1 I_
o Pan is smaller than element.
® Heavy handle tilts pan.
Fig. 2
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Cookware Material Types
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 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.
PORCELAIN=ENAMEL on METAL =Heating characteristics will vary depending on base material.
GLASS =Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.
Arranging Warmer (Warm & Ready TM) Drawer Rack Positions
The rack can be used in two ways:
•In the upward position (See Fig. 1) to allow low profile food items to be placed both under and on top of the rack (for example, rolls or biscuits on top of the rack and a casserole dish underneath).
•In the downward position (See Fig. 2) to allow you to place light weight food items and empty dishware (for example, rolls or pastries and dinner plates) on the rack.
Always use potholders or
oven mitts when removing food from the Warmer Drawer as cookware and plates will be hot and you can be burned.
| Drawer |
Rack in upward | Rack in downward |
position | position |
Fig. 1 | Fig. 2 |
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