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Surface Cooking
Use Proper Cookware
Cookware should have
flat bottoms that make
good contact with the
entire surface heating
element. Check for
flatness by rotating a
ruler across the bottom
of the cookware (See
Fig. 1). Be sure to follow
the recommendations
using cookware as shown
to the right.
Note: The size and type of cookware used wiii
influence the setting needed for best cooking
results.
CORRECT
I
t t
* Flat bottom and straight sides.
" Tight fitting lids.
" Weight of handle does not flit
pan. Pan is well balanced.
° Pan sizes match the amount of
food to be prepared and the
size of the surface element.
° Made of material that
conducts heat well.
° Easy to dean.
o Always match pan diameter to
element surface diameter.
INCORRECT
° Curved and warped pan bottoms.
Pan overhangs unit by more than
one-half inch.
• Pan is smaller than the element.
• Heavy handle flits the pan.
Using Woks
For ceramic glass cooktop
models, use only flat bottomed
woks (without support rings}.
| __.-,.,-,,L-,,., DO NOT use a wok if it is
equipped with a metal ring that extends
beyond the surface element. Because this
ring traps heat, the surface element and
cooktop surface could be damaged.
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface cooking areas.
_ _ DO NOT use two
surface cooking areas, if your
appliance is not equipped with a
bridge element, to heat one large pan
such as a roaster or griddle. DO NOT
allow cooking utensils to boil dry. Either
of these situations could damage the
glass ceramic cooktop. J ............
j_ 7 ......
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