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urface Cooking
SURFACECOOKINGUTENSILS
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*GOOD
o Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt pan.
Pan is well balanced.
• Pan sizes match the amount of
food to be prepared and the size of
burner.
• Made of material that conducts heat
well.
• Easy to clean.
POOR
• Curved and warped pan bottoms.
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• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
Note: Always use a utensil for its intended purpose. Follow manufacturer's
instructions. Some utensils were not made to be used in the oven or on
the cooktop.
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Pans should have flat bottoms. Check
for flatness by rotating a ruler across
the bottom. There should be no gaps
between the pan and ruler.
* Specialty pans such as lobster
pots, griddles and pressure cookers
may be used but must conform to
the above recommended cookware
requirements.
FLAMES ZE
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Formost cooking, start on the highest control setting and then turn to a lower one to complete
the process. Use the chart below as a guide for determining proper flame size for various
types of cooking. The size and type of utensil used and the amount of food being cooked will
influence the setting needed for cooking.
For deep fat frying, use a thermometer and adjust the surface control knob accordingly. If
the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will
brown so quickly that the center will be undercooked. Do not attempt to deep fat fry too much
food at once as the food will neither brown nor cook properly.
*Flame Size Type of Cooking
High Flame Start most foods; bring water to a boil; pan broiling
Medium Flame Maintain a slow boil; thicken sauces, gravies; steam
Low Flame Keep foods cooking; poach; stew.
*These settings are based on using medium-weight aluminum pans with
lids. Settings may vary when using other types of pans.
Never extend the flame beyond the outer edge of the utensil. Ahigher flame simply
wastes heat and energy, and increases your risk of being burned by the flame.
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