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11
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element, or surface burner.
Ideal cookware should have a at bottom, straight sides, and
a well-tting lid, and the material should be of medium-to-
heavy thickness.
Rough nishes may scratch the cooktop or coils. Aluminum
andcopper may be used as a core or base in cookware.
However, an aluminum or copper base can leave permanent
marks on the cooktop surface.
Cookware material aects cooking results because it is a
factor in how quickly and evenly heat is transferred.
Cookware with nonstick surfaces should not be used under
thebroiler.
Check for atness by placing the straight edge of a ruler
across the bottom of the cookware. While you rotate the
ruler,no space or light should be visible between it and
thecookware.
Use the following table as a guide for cookware material
characteristics.
Cookware Characteristics
Aluminum ■ Heats quickly and evenly.
■ Suitable for all types of cooking
■ Medium or heavy thickness is best
formost cooking tasks.
■ May leave aluminum residues which
may be diminished if cleaned
immediately after cooking.
Cast iron ■ Heats slowly and evenly.
■ Good for browning and frying
■ Maintains heat for slow cooking.
■ Rough edges or burrs may scratch
thecooktop.
Cookware Characteristics
Ceramic or
ceramic glass
■ Follow manufacturer’s instructions.
■ Heats slowly, but unevenly.
■ Ideal results on low-to-medium heat
settings
■ May scratch the cooktop.
Copper ■ Heats very quickly andevenly.
■ May leave copper residues which
may bediminished if cleaned
immediately after cooking.
■ Can leave a permanent stain or bond
to the cooktop if overheated.
Earthenware ■ Follow manufacturer’s instructions.
■ Use on low heat settings.
■ May scratch the cooktop.
Porcelain
enamel-on-steel
or cast iron
■ See stainless steel orcastiron.
■ Porcelain enamel bakeware without a
metal base may bond to the cooktop
if overheated.
Stainless steel ■ Heats quickly, butunevenly.
■ A core or base of aluminum or
copper on stainless steel provides
even heating.
Use at-bottomed cookware for best cooking results and
energy eciency. The cookware should be about the same
sizeas thecooking area outlined on the cooktop or the coil
element. Cookware should not extend more than
1
/
2
" (1.3 cm)
beyond thesurface cooking area or element.
The cookware should be centered above the burner with the
bottom sitting level on the grate. The ame should be adjusted
so that it does not extend up the sides of the cookware.
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