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For best cooking results, use a pan
with a flat bottom. To determine if
pan has a flat bottom:
1. Rotate a ruler along bottom
of pan. If pan is not flat, gaps
between bottom of pan and
edge of ruler can be seen.
2. A small groove or mark on a
pan does not affect cooking
times. However, if a pan has
a gap, formed rings, or an
uneven bottom, it does not
cook efficiently and in some
cases may not boil liquid.
Canning is not recommended with
any of the Amana gas ranges or
cooktops due to the intense heat and
large cookware required to can.
The high, sustained heat generated by
the canning cookware overheats both
the burners and the surface of the range
or cooktop. This may cause damage to
burners, knobs, or finish, and may even
cause overheating of surrounding walls.
Damage incurred by canning, or
attempting to can, is not covered under
warranty.
SELECT
Flat bottomed cookware.
Heavy gauge metal cookware.
Handles that are secure, that are not
heavy enough to tilt pan.
Proper pan size.
Flat bottomed wok
COOKWARE
MATERIAL
Aluminum
Heats and cools quickly. Use for frying, braising,
and roasting.
Stainless Steel
Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Copper Clad /
Heats and cools quickly. Use for gourmet cooking,
Tin Lined
wine sauces, egg dishes.
Cast Iron
Heats and cools slowly. Use for low heat cooking,
frying.
Enamelware
Heating speed depends on base metal in the
cookware. Use for low heat cooking.
Ceramic (Glass)
Heats and cools slowly. Use for low heat cooking.
AVOID
Cookware with rounded or warped bottoms.
Light gauge metal cookware.
Cookware with loose or broken handles or
heavy handles that tip pan when empty.
Cookware that is smaller than or greater than
burner grate by 1 inch.
Wok with a ringstand on bottom.
USES
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