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Selecting Surface Cooking Utensils For best result and energy conservation, choose cooking
utensils that have these characteristics:
Pans should have flat bottoms that
make good contact with the entire
surface element. Check for flatness
by rotating a ruler across the
bottom. There should be no gap
between the pan and ruler.
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.
*GOOD
t t
e Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
e Pan sizes match the amount of
food to be prepared and the
size of the surface element.
• Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter to
element diameter.
POOR
o Curved and warped pan
W
• Pan overhangs unit by more
than one-half inch or 12mm.
e Heavy handle tilts pan.
• Pan is smaller or larger than
element
* Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above
recommended cookware requirements.
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