SURFACE CONTROLS COOKING
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USING THE PROPER COOKWARE
Using the right cookware can prevent many problems, such as food taking longer to cook or achieving inconsistent results. Proper pans will reduce cooking times and cook food more evenly. Stainless steel is recommended.
Check pans for flat bottoms by using a straight edge or ruler
1.Place a ruler across the bottom of the
pan.
2.Hold it up to the light.
3. No light should be visible under the ruler.
Recommended | Incorrect |
Flat bottom and | Curved, grooved, or warped |
straight sides. | pan bottoms. Pans with |
| uneven bottoms do not cook |
| efficiently and sometimes may |
| not boil liquid. |
Very | |
| pans. |
Pan sizes match the | Pans are smaller or larger than |
amount of food to be | the element. |
prepared and the size |
|
of the surface element. |
|
Weight of handle does | Cookware with loose or broken |
not tilt pan. Pan is well | handles. Heavy handles that tilt |
balanced. | the pan. |
Flat bottom woks. | Woks with a |
| bottom. |
Note: • Do not use a small pan on a large element. Not only does this waste energy, but it can also result in spillovers burning onto the cooking area which requires extra cleaning.
•Do not use
•Do not use foil or
HOME CANNING TIPS
Be sure the canner is centered over the surface unit. Make sure the canner is flat on the bottom.
The base must not be more than 1 inch larger than the element. Use of water bath canners with rippled bottoms may extend the time required to bring the water to a boil and cooktops may be damaged.
Some canners are designed with smaller bases for use on smooth top surfaces.
Use the high heat setting only until the water comes to a boil or pressure is reached in the canner.
Reduce to the lowest heat setting that maintains the boil, or pressure. If the heat is not turned down,the cooktop may be damaged.
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