Until you get used | to the ssttlngs, uss the | l Do not use canners, woks and speciatty | ||||
following | as a gulda | For best results, start | utensils with rounded, warped, ridged or | |||
cooking | at the high settings: then turn the control | dented bottoms. These could cause severe | ||||
knob down to continue | axking. | overheating which damages the utensil and/or | ||||
SETTING | 1 | RECOMMENDED USE | surface unit. | |||
I | ||||||
|
|
|
|
| ||
Medium
l
l
l
For gravy, pudding and icing. To cook large amounts of
To keep food cooking after
Product Damage Hazard
ffa surface unit stays red for a bng time, the bottom of the pan is not flat enough or is too small for the surface unit. Prolonged usage of incorrect utensils for long periods of time can result in damage to the surface unit, a~~ktop. wiring and surrounding areas. To prevent damage, use correct utensils, start cooking on HI and turn control down to continue cooking.
Cookware tips
There is no one brand of cooking utensil that is best for all people. Knowing something about pan materials and construction will help you select the right cooking utensils for your needs.
lUse only
NOTE: Woks, canners and teakettles with flat bottoms suitable for use on your cooktop are now available in most houseware stores or departments.
lThe pan should have straight sides and a tight- fitting lid.
lChoose medium to heavy gauge (thickness) pans that are fairly lightweight. Remember that a very heavy pan will be even heavier when filled with food.
l
l
The pan material (metal or glass) affects how fast heat transfers from the surface unit through the pan material and how evenly heat spreads over the pan bottom.
Handles should be made of a sturdy, heat- resistant material and be securely attached to the pan.
lDo not leave an empty utensil, or one which has boiled dry, on a hot surface unit. It can overheat and may damage the utensil or surface unit.
8
