W O L F D U A L F U E L R A N G E CARE
COOKWARE S E L E C T I O N | BAKEWARE S E L E C T I O N |
For best results, we recommend medium- to
Look for pans that are made of materials with good heat conductivity, such as aluminum and copper. These metals are sometimes found ”sandwiched” between the inner and outer layers of the pan. If present, whether visible from the outside or not, they aid in evenly conducting heat.
Use the following guidelines when selecting cookware for the range surface:
Griddles or open roasters that span two burners are suitable, providing they are not warped.
When a large pan is centered over a burner, the diameter should not exceed 10" (254).
When using pans made of cast iron, enameled steel or glass ceramic, or coated with a nonstick finish, select lower flame settings. High heat applied to such materi- als will cause ”hot spots,” scorching and burning.
Cover pans while cooking; covers improve cooking efficiency. Water boils faster, using less fuel, and the kitchen stays cooler.
Select
Pans with oversize bases that extend beyond the range frame should not be used. On HIGH settings, heat may be trapped beneath the pan causing perma- nent damage to the surface finish.
Use the front burners for larger pans. The pans are easier to handle, especially when hot.
Use a wok with a flat bottom.
Use the following guidelines when selecting bakeware for the oven(s):
A 14" x 16" (356 x 406) baking sheet is an optimum size for the 30" (762) and 36" (914) ovens. Optimum size for the 18" (457) oven is 9" x 13" (229 x 330). Allow at least 1" (25) between edge of pan and walls of oven.
Size, shape and finish of bakeware affects the baking time. Food on insulated bakeware cooks more slowly. Food cooked in dark metal pans may cook faster than food cooked in shiny pans.
Dark, nonstick pan coatings brown more than light, nonstick coatings.
Dimensions in parentheses are in |
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millimeters unless otherwise specified. | 43 |