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Surface Cooking
Selecting Surface Cooking Cookware Correct incorrect
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
Figure 1). Be sure to follow the recommendations for using
cookware as shown in Figure 2.
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Note: The size and type of cookware used will influence
the setting needed for best cooking results.
Figure 1
11" 11" e Curved and warped pan
bottoms.
• 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
the surface element.
• Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to element surface
diameter.
W
• Pan overhangs element by
more than one-half inch.
÷1 I_
® Pan is smaller than
element.
e Heavy handle tilts pan.
Figure 2
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:
ALUMINUM -Excellent heat conductor. Some types of food will 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 will 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.
Before Setting the Oven Controls
Air Circulation in the Oven
If using 1 rack, place in center of oven, If using multiple racks, stagger
cookware as shown,
1 Oven Rack
Multiple Oven Racks
For best air circulation and baking results allow 2-4" (5-10 cm) around the
cookware for proper air circulation 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.
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