Loading ...
Loading ...
Loading ...
Before Setting Surface Controls 9
BEFORE SETTING SURFACE CONTROLS
Using Proper Cookware
Surface burners may appear to have cooled after they have
been turned off. The surface burner may still be hot and burns
may occur if the surface burner is touched before it has cooled
sufficiently.
For best cooking results, cookware should have flat bottoms
that rest level on the surface burner grate. Before using
cookware, check for flatness by rotating a ruler across the
bottom of the cookware (Figure 1). Specialty pans such as
lobster pots, griddles, and pressure cookers may be used but
must conform to these recommended cookware requirements.
IMPORTANT!
The size and type of utensil used, and the amount and type of
food being cooked will influence the burner flame setting
needed for best cooking results.
Always use a utensil for its intended purpose. Follow manufac-
turer’s instructions. Some utensils were not made to be used in
the oven or on the cooktop.
Cookware Material Types
The cookware material determines how evenly and quickly heat
is transferred from the surface burner 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 and pitting).
Copper - Excellent heat conductor but discolors easily (See
Aluminum).
Stainless - Slow heat conductor with uneven cooking results. Is
durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain heat very
well. Cooks evenly once cooking temperature is reached.
Porcelain-enamel on metal - Heating characteristics will vary
depending on base material.
Glass - Slow heat conductor.
Using a Wok (not supplied)
Do not use a wok if it is equipped with a metal ring that extends
beyond the burner unit. Because this ring traps heat, the surface
unit and cooktop surface could be damaged.
Woks with flat bottoms suitable for use on your cooktop are
available in most cookware or hardware stores. Round
bottomed woks (with a support 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 use wire trivets. Cookware bottoms must be
in direct contact with the grates.
Figure 1: Testing Cookware
Figure 2: Cookware recommendations
CORRECT
• 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 material that
conducts heat well.
• Easy to clean.
INCORRECT
• Curved and warped pan bot-
toms.
• Pan overhangs unit by more
than 2.5 cm (1”).
• Heavy handle tilts pan.
• Flame extends beyond unit.
Figure 3: Wok recommendations
Loading ...
Loading ...
Loading ...