
Cooktop Operating Instructions
Using Proper Cookware
The choice of pans directly affects the cooking speed And uniformity. For best results select pans with the Following features
FLAT BASES – When a pan is hot, the base (pan bottom) should rest evenly on the surface without wobbling ( rocking ). Flat, medium to heavy pans are best
To test the flatness of your pans:Turn the pan upside down on the counter top and place a ruler fl at against the bottom of the pan. The bottom of the pan and the straight edge of the ruler should be fl ush against each other
An anodized aluminum griddle with a fl at base and sized to span the bridge elements is available. The accessory griddle, Model AEGRIDDLE, is available from your local Thermador dealer
Another simple test to determine even heat distribution across the cookware bottom is to place 1” water in the pan. Bring the water to a boil and observe the location of the bubbles as the water starts to boil. Good, fl at cookware will have an even distribution of bubbles over the bottom surface area.
DIAMETER – The base of the pan should cover or match the diameter of the element being used. Pans may overhang the element area by 1” all around
TIGHT FITTING LID – A lid shortens cooking time by holding the heat inside the pan
SPECIALTY PANSSpecialty pans such as griddles, roaster, pressure cookers, woks, water bath canners and pressure canners must have the same features as described above. (Use only a fl
CAUTION
Foods packaged in aluminum foil should not be placed directly on the glass ceramic surface for cook- ing; aluminum foil can melt and cause permanent damage
CAUTION
Plastic, paper and cloth can melt or burn when in contact with a hot surface. Do not let these items come in contact with the hot glass ceramic surface
Do not allow pans to boil dry. This can permanently damage the pan, the element and the cooktop glass
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