Selecting Surface Cooking Utensils
For best results and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms that make good contact with the entire surface element.
Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and ruler.
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.
*GOOD
•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 bepre- pared and the size of the surface element.
•Made of material that conducts heat well.
•Easy to clean.
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
POOR
•Curved and warped pan bottoms.
•Pan overhangs unit by more than 2.5 cm (1”).
•Heavy handle tilts pan.
•Pan is smaller than element.
Setting Surface Controls
NOTE: Control knob shown is typical only.
1.Place the pan on the surface element.
2.Push in and turn the surface element control knob to desired setting.
3.The surface signal light will glow when one or more elements are turned on. Always turn the ele- ment off before removing the pan.
The suggested settings found in the chart below are based on cooking in
Note: The size and type of utensil used, and the amount and type of food being cooked will influence the setting needed for best cooking results.
Do not place plastic items such as salt and pepper shakers, spoon holders or plastic wrappings on top of the cooktop when it is in use. These items could melt or ignite. Potholders, towels or wood spoons could catch fire if placed too close to the element.
Setting | Type of Cooking |
|
|
MAX | Start most foods, bring water to a boil, pan |
| broiling. |
|
|
MEDIUM | Maintain a slow boil, thicken sauces and |
| gravies, steam vegetables. |
|
|
MEDIUM LOW | Keep foods cooking, poach, stew. |
|
|
MIN | Keep warm, melt, simmer. |
|
|
Air Circulation in the Oven
For good air circulation in the oven and best baking results, center pans as much as possible. Allow 5.1 to 10.2 cm (2” to 4”) around the utensil(s) for proper air circulation and be sure pans do not touch each other, the door, sides or back of oven. The hot air must circulate around the pans for even heat to reach all parts of the oven.
If using multiple pans, stagger as shown. If using one pan, place in center of oven.
General 6 information
