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Surface Cooking
Using 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.l).
Be sure to follow the recommendations for using
cookware as shown in Fig. 2.
Note: The size and type of cookware used wilt influence
the setting needed for best cooking results.
Deep fat frying - Use a thermometer and adjust the
surface control knob accordingly. If the fat is too cool,
the food wilt 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.
Figure 1
*CORRECT
t 1=
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not
tilt pan. Pan is well
balanced.
• Pan sizes match the
amount offood to be
prepared and the size of
the surface element.
• Made ofa material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to element surface
diameter.
INCORRECT
U
• Curved and warped pan
bottoms.
U
• Pan overhangs element by
more than one-half inch.
m
• Pan is smaller than
element.
• Heavy handle tilts pan.
Figure 2
10
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