Cookware Recommendations
WARNING:
To avoid risk of serious injury, damage to appliance or cookware, please observe the following:
•Bakeware, such as large casserole pans, cookie sheets, etc. should never be used on the cooktop.
•Placement of large stock pots should be staggered when used on the cooktop.
2” (51 mm)
•Do not let plastic, paper or cloth come in contact with a hot burner grate, They may melt or catch fire.
•Never let a pan boil dry. This can damage your pan and the cooking surface.
•Professional quality pans with metal handles are recommended because plastic handles can melt or blister if the flame extends up the side of the pan. Professional quality pans are found at restaurant supply stores and gourmet specialty shops. All cookware should have these characteristics: good heat conductivity, good balance, correctly sized base diameter, a heavy, flat base, and a proper fitting lid.
•For best cooking results, the flame should be contained under the bottom of the pan.
•Aluminum and copper are pan materials that conduct the heat quickly and evenly. These metals are sometimes attached to the base or in the core between stainless steel.
Figure 17: Base Diameter
•Select the base diameter to match the diameter of the flame. The diameter of the flame should be the same size as the pan base or slightly smaller. Oversize or under size pans sacrifice cooking performance. A
Figure 18: Balanced Pan
•Balance is important for stability and even cooking. The handle must not be heavier than the pan and tilt it unevenly. A pan must sit level on the grate without rocking or wobbling.
•Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking.
Figure 19: Flat Base Pan
•A heavy, flat base is more apt to remain flat when heated. Pan bases that are warped, dented, ridged or too lightweight will heat unevenly. Heat and cool pans gradually to avoid sudden temperature changes which tend to distort cookware. Do not add cold water to a hot pan.
English 15
