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14
SURFACE COOKING
Cooking Utensils
Your range is equipped with tubular type top elements. Here are some helpful hints for
successful cooking.
For best result and energy conservation, choose cooking utensils which have the
following characteristics:
• Pans should have at bottoms that make good contact with the entire element. Check for
atness by rotating a ruler across the bottom. There should be no gaps between the pan
and the ruler.
• Pan sizes should match the size of the surface element. Large pans and skillets should
be used on a large element. Smaller pans should be used on a smaller element. Pans
should cover the entire element to absorb the maximum heat. Avoid using an undersized
utensil which would expose a portion of the element. This could result in dangerous
direct contact with a hot element, resulting in serious burns or clothing ignition. The size
of the pan should also suit the amount of food being prepared.
Do not use extremely large pans that extend more than one inch over the
edge of the surface element and touch the range surface. Do not use two
surface elements to heat one large pan such as a roaster or griddle. The
bottom surface of the pan in either of these situations could trap enough
heat to cause discoloring of the drip pans, damage to the surface elements
and/or crazing (ne cracking) of the porcelain enamel range surface.
• Pans should be well-balanced so that handles do not cause them to tilt.
• Pans should have tight-tting lids to hold steam within the pans and reduce cooking
time. Lower heat settings may be used when pans are covered with lids.
• Pan materials should have good heat conduction. Medium-weight aluminum gives good
results for most cooking. The chart on page 13 gives suggestions for best results when
cooking with a variety of pan materials.
• Specialty pans, such as woks, lobster pots, griddles and pressure cookers, must also have
at bottoms and conform to cookware requirements.
• To heat, cookware bottoms must be in direct contact with the element. Do not use wire
trivets or warped cooking utensils. Glass cooking utensils are also not recommended
since they are poor conductors of heat.
• To avoid spattering and to maximum efciency, pan bottoms should be clean and dry
before coming in contact with the elements.
• Wipe spills off the elements with a damp cloth as soon as they cool to cut down on clean
up time. Be sure the control is “off.”
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