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Donotletplastic,paperorclothcomeincontactwitha
hotburnergrate,Theymaymeltorcatchfire.
Neverletapanboildry.Thiscandamageyourpanand
thecookingsurface.
Professionalqualitypanswithmetalhandlesare
recommendedbecauseplastichandlescanmeltor
blisteriftheflameextendsupthesideofthepan.
Professionalqualitypansarefoundatrestaurant
supplystoresandgourmetspecialtyshops.All
cookwareshouldhavethesecharacteristics:goodheat
conductivity,goodbalance,correctlysizedbase
diameter,aheavy,flatbase,anda properfittinglid.
Forbestcookingresults,theflameshouldbecontained
underthebottomofthepan.
Aluminumandcopperarepanmaterialsthatconduct
theheatquicklyandevenly.Thesemetalsare
sometimesattachedtothebaseorinthecorebetween
stainlesssteel.
Figure 17: Covered Pan
A properly fitting lid will shorten cooking time and make
it possible to use lower heat settings.
Specialty Cookware
Figure 18: Flat-Bottom Wok Pan
Figure 16: Flat Base Pan
A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes which
tend to distort cookware. Do not add cold water to a hot
pan.
Figure 19: Round-Bottom Wok In Support Ring
Woks - Either flat based or round bottom woks with
the accessory ring can be used on models without a
built-in wok burner. Round bottom woks must be used
English 15
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