Samsung FTQ386LWX Using The Proper Cookware, Choosing The Proper Cookware, Surface Cooking

USING THE PROPER COOKWARE

Using the right cookware can prevent many problems, such as uneven cooking or extended cooking times. Using the proper pans will reduce cooking times and cook food more evenly.

Check for fl atness by rotating a ruler across the bottom of the cookware.

CORRECT INCORRECT

Flat bottom and straight sides.		Curved and warped pan
• Tight fi tting lids.		bottoms.
•	Weight of handle does not tilt
	pan.
•	Pan is well balanced.
		Pan overhangs element by more
•	Pan size matches the amount
		than one-half inch.
	of food to be prepared
	and the size of the surface
	element.
•	Made of a material that
	conducts heat well.	Pan is smaller than element.

•Always match pot diameter to element surface diameter.

02 SURFACE COOKING

Heavy handle tilts pan.

CHOOSING THE PROPER COOKWARE

What your cookware is made of determines how evenly and quickly heat is transferred from the surface element to the pan bottom.

•ALUMINUM - Excellent heat conductor. Some types of food will cause the aluminum to darken. (Anodized aluminum cookware resists staining & pitting.). If aluminum pans are slid across the ceramic cooktop, they may leave metal marks that resemble scratches. Remove these marks immediately.

•COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see above).

•STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.

•CAST IRON - A poor conductor; retains heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops.

•ENAMELWARE - Heating characteristics will vary depending on base material. Porcelain- enamel coating must be smooth to avoid scratching ceramic cooktops.

•GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.

Surface cooking _15