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Surface Cooking
Use Proper Cookware
Cookware shouUd
have fiat bottoms
that make good
contact with the
entire surface
Check for flatness Figure 1
by rotating a ruUer
across the bottom of
the cookware (See Figure 1), Be sure to
follow the recommendations for using
cookware as shown in Figure 2,
Note: The size and type of cookware used
wHUinfluence the setting needed for best
cooking resuUts,
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,
CORRECT mNCORRECT
o Curved and warped pan bottoms,
o Flat bottom and straight
sides,
Tight fitting lids,
Weight of handle does not tilt
pan, Pan is well balanced,
o Pan sizes match the amount
of food to be prepared,
Made of material that
o Pan overhangs unit by more than
2,5 cm (1"),
o Heavy handle tilts pan,
o FUame extends beyond unit,
conducts heat well,
Easy to clean,
Figure 2
* Specialty pans such as lobster pots, griddles and pressure cookers may be ::::i:
used but must conform to the above recommended cookware requirements,
Using a wok
Woks with flat bottoms suitaMe for
use on your cooktop are avaHabUe
in most cookshop or hardware
stores, Round-bottomed woks
(with a support ring that does not
extend beyond the burner unit) may
aUsobe used, The metaU ring was
designed to support the wok safeUy
when it is filled with large amounts
of liquids (soup making) or fat
(frying),
Wire trivets: Do not use wire triv-
ets, Cookware bottoms must be in
direct contact with the grates,
DO NOT use a wok if it is equipped
with a metaJ ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
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