Gas Range Care 28
Cookware Selection
For best results, we recommend medium- to heavy-weight
cookware. Pans should have a flat base, metal handle
and good-fitting cover. Look for pans that are mad e of
materials with good heat conductivity,such as aluminum
and copper.Use the following guidelines when selecting
cookware:
•Select deep pans with high sides rather than ones with
wide bases and low sides to avoid boi lovers.
•Cover pans while cooking to improve cooking
efficiency. Water boils faster, using less fuel, and the
kitchen stays cooler.
•Select lower flame settings when using pans made of
cast iron, enameled steel or glass ce ramic, or pans
coated with a nonstick finish. Hi gh heat may cause
“hot spots”, scorching and burn ing.
•Pans with oversize bases that extend beyond the range
frame should not be used. On high set tings, heat may
be trapped beneath the pan causin g permanent
damage to the surface finish.
•For ease in handling, use front bur ners for larger pans.
•Use a wok with a flat bottom.
BAKEWARE
•Choose commercial or good-quality bakeware. Use the
size of pan recommended in the recipe. U sing a pan
that is too small or too large will affect cooking results.
•A 14" (356) x 16" (406) baking sheet is a n optimum size
for large ovens and 9" (229) x 13" (330) for t he small,
non-convection oven. Allow at l east 1" (25) between
edge of pan and oven walls.
•Size, shape and finish of bakeware affects the baking
time. Food on insulated bakeware co oks 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.
•When baking with multiple pans, a llow a minimum of
1" (25) between each pan and oven wal ls. When more
than one oven rack is used, stagger t he location of the
pans.