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Surface Cooking (continued)
Material Uses
Aluminum
Cast Iron
Ceramic/glass
Enamelware
Stainless steel,
clad and
inner core
Characteristics
Excellent conductor
of heat. Available in
various gauges.
Heats unevenly
unless used with low
heat. Holds heat.
Subject to rust. Used
for skillets and dutch
ovens.
Relatively poor heat
conductor. Holds
heat well.
Relatively poor heat
conductor. Subject to
chipping.
Plain stainless steel
is a relatively poor
heat conductor. It is
often combined with
other materials,
either on the bottom
or in an inner core,
to improve heat
transfer. Easy to
clean.
All foods. With thin
gauge, cook with
some liquid. Thicker
gauges are suggested
for frying, candy,
sauces.
Suggested for foods
that require long,
slow cooking. Use
medium or low heat
to preheat and brown
foods.
Use for long, low-
heat cooking with
liquids.
Use only with large
quantities of liquid.
Plain stainless should
be used only with
large quantities of
liquid. Pans with
other metals can be
used for all cooking.
Oven Light (some models)
The oven light automatically turns on when the door is opened. Some
models also have a switch to turn the light on when the door is dosed.
This switch is found either on the top fight corner of the oven door
or on the control panel.
The oven light is located at the rear of the oven. It is covered
with a glass shield held by a wire holder. The glass shield must
be in place whenever the oven is in use.
To replace the light:
1. Turn power off at main power source or unplug the range.
CAUTION: Be sure the oven is COOL.
2. Press wire holder to one side to release the glass shield.
3. Replace bulb with a 40 watt appliance bulb.
4. Replace glass shield in socket and snap wire holder into place.
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