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SeMecting Surface
Cooking UtensiMs
For best result and energy conservation, choose cooking utensils that have these
characteristics:
Pans should have flat bottoms. Check
for flatness by rotating a ruler across the
bottom. There should beno gap between
the pan and ruler.
Note: Always use a utensil for its
intended purpose. Follow manufacturer's
instru(tions. Some utensils were not
made to be used in the oven or on the
cooktop.
Do not use griddle over
more than one burner because it could
damage your cooktop. It(:an also result in
exposureto carbon monoxide levelsabove
allowable current standards and be
hazardous to your health.
* GOOD
• 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.
• Made of a material that conducts
heat well.
• Easyto clean.
POOR
I
--J
Curved and wraped pan bottoms.
Panoverhangs unit by more than
one inch or 2.5 cm.
• Heavy handle tilts pan.
Flame extends beyond unit.
* Specialty pans such as lobster pots, griddles and pressure cookers may be used
but must conform to the above recommended cookware requirements.
SpedaMty Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with asupport
ring that does not extend beyond the
burner unit) may also be used. The
metal ring was designed to support
the wok safely when it is filled with
large amounts of liquids (soup
making) or fat (frying).
Wire trivets: Do not usewire trivets. Cookware bottoms must be in direct contact
with the grates.
DO NOT allow cooking utensils to boil dry. The bottom surface of
the pan in this situation (ould cause discoloring or crazing of the appliance cooking
surface, and damage to the grates and burner units.
DO NOT use a wok if it is equipped with
a metal ring that extends beyond the
burner unit. Becausethis ring traps heat,
the surface unit and cooktop surface
could be damaged.
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