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Selecting Surface Cooking
Cookware shouUd have fiat bottoms that
make good contact with the entire surface
heating eUement, Check for flatness by
rotating a ruUer across the bottom of the
cookwa re (See Fig, 1), Be su re to foUUowthe
recommendations for using cookware as
shown in Fig. 2.
Note: The size and type of cookware used
will influence the setting needed for best
cooking results.
Cookware
Fig. 1
Cookware Material types
The cookware material determines how evenly and quickly heat is
transferred from the surface element to the pan bottom. The most
popular materials available are:
¢ t
• Fiat bottom and straight
sides.
o Tight fitting lids.
® Weight of handle does not
tilt pan. Pan is weml
bamanced°
® Pan sizes match the
amount of food to be
prepared and the size of
the surface ebment.
® Made of a material that
conducts heat well
® Easy to clean.
o Always match pot diameter
to element surface
diameter.
Fig, 2
® Curved and warped pan
bottoms.
® Pan overhangs element by
more than oneohamf inch.
t
÷1 I<_
® Pan is smamler than
element°
® Heavy handle timtspan.
ALUMINUM - Excellent heat conductor. Some types of food wiii cause it to darken (Anodized aluminum cookware resists
staining & pitting), if aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble
scratches. Remove these marks immediately.
COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).
STAINLESS STEEL - Slow heat conductor with uneven cooking results, is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however wiii retain heat very well. Cooks evenly once cooking temperature is reached.
Not recommended for use on ceramic cooktops.
PORCELAIN-ENAMEL on METAL - Heating characteristics will vary depending on base material. Porcelain-enamel coating
must be smooth to avoid scratching ceramic cooktops.
GLASS ° Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.
Air Circulation in the Oven
For best air circulation and baking results allow 2-4" (5-10 cm) around the
cookware for properaircirculation and be sure pans and cookware do not
touch each other, the oven door, sides or back of the oven cavity. The hot
air must circulate around the pans and cookware in the oven for even heat
to reach around the food.
1 Oven Rack
Multiple Oven Racks
14
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