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Surface Cooking
SURFACECOOK(NGUTENS(LS
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*GOOD
w
POOR
•Curved and warped pan bottoms.
Pans should have flat bottoms.
Check for flatness by rotating a
ruler across the bottom. There
should be no gaps between the
pan and ruler.
* Specialty pans such as lobster
pots, griddles and pressure
cookers may be used but must
conform to the above recom-
mended cookware require-
ments.
. 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
burner.
•Made of material that conducts
heat well.
•Easy to clean.
•Pan overhangs unit by more than
2.5 cm (1").
•Heavy handle tilts pan.
•Flame extends beyond unit.
v
Note: Always use a utensil for itsintended purpose. Follow manufacturer's instruc-
tions. Some utensils were not made to be used in the oven or on the cooktop.
US)NGTHE GR(DDLE
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Figure 2
Side with groove
Figure 3
Flat Side
The griddle is intended for direct food cooking and can be used on both
sides (Figures 2 and 3). Do not use pans or other cookware on the griddle.
Doing so could damage the finish. With the grate in position over the
burner, set the griddle on top of the grate positioning the notches in the
griddle over the grate fingers (Figures 1 and 2).
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