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SURFACE COOKING
Cooking Utensils
Your range is equipped with tubular type top elements. Here are some helplM hints lk_r
successlitl cooking.
Far best result and energy conservation, choose cooking utensils which have the
following characteristics:
• Pans should havefhztbottams that make good contact with the entire element. Check fl)r
flatness by rotating a ruler across tire bottom. There should be m_ gaps between the parr
and the ruler.
• Pan sizes should utatch the size afthe surface eh, ment. Large parrs and skillets should
be used on a large element. Smaller pans should be used on a smaller element. Pans
should cover the entire element to absorb the maximmn heat. Avoid using an undersized
utensil which would expose a portion of the element. This could result in dangerous
direct contact with a hot element, resulting in serious burns or clothing ignition. The size
of the pan should also suit the amount of li_od being prepared.
Do m_t use extremely large pans that extend more than one inch over the
edge of the surli_ce element arrd touch the range surplice. Da not use two
surface element_ to heat one la_e pan such as a raaster or griddle. The
I I
IACAUTIONIbottom either of these situations could trap enough
heat to cause discoloring of the drip parrs, damage to the surlace elements
arrd/or crazing (fine cracking) of the porcelain enamel range surface.
• Parrs should be well-balanced so that handles do not cause them to tilt.
• Pans should have tight-fitting lids to hold steam within tire parrs arrd reduce cooking
time. Lower heat settings may be used when pans are covered with lids.
• Pan materials should have gaod heat eoaductiaa. Medimn-weight aluminum gives good
results l\w most cooking. The chart on page 13 gives suggestions lk_r best results when
cooking with a variety of parr materials.
• Speeialtypaas, such as woks, lobster pots, griddles arrd pressure cookers, must also have
flat bottoms arrd conlk_rm to cookware requirements.
• To heat, cookware bottoms nmst be in direct contact with the elenleat. Do not use wire
trivets or warped cooking utensils. Glass cooking utensils are also not recommended
since they are poor conductors of heat.
• To avoid spattering arrd to maximmn efficiency, pan bottoms should be clean and dry
beli)re coming in contact with the elements.
• Wipe spills affthe elemeatx with a damp cloth as soon as they cool to cut down on clean
up time. Be sure the control is "off'."
15
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