Surface Cooking
Selecting Surface Cooking Cookware |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
| Correct |
|
|
| Incorrect |
| ||
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 will influence the setting needed for best cooking results.
Figure 1
Figure 2
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 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 the Oven Controls
1 Oven Rack
Air Circulation in the Oven
If using 1 rack, place in center of oven. If using multiple racks, stagger cookware as shown.
For best air circulation and baking results allow
Multiple Oven Racks
13
