Proper Cookware; Cookware Recommendations - Thermador PD304 Care And Use Manual

SECTION FOUR: USING THE COOKTOP

Cookware Recommendations

!
CAUTION:
Food packaged in aluminum foil should
not be placed directly on the burner
grate. Aluminum foil can melt during
cooking.
Do not let plastic, paper or cloth come
in contact with a hot burner grate. They
may melt or catch fire.
Never let a pan boil dry. This can
damage your pan and the cooking
surface.
• Professional quality pans with metal handles are
recommended because plastic handles can melt
or blister, if the flame extends up the side of the
pan. Professional quality pans are found at
restaurant supply stores and gourmet specialty
shops. All cookware should have these
characteristics: good heat conductivity, good
balance, correctly sized base diameter, a heavy,
flat base, and a proper fitting lid. For best cooking
results, the flame should be contained under the
bottom of the pan.
• Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These metals
are sometimes attached to the base or in the core
between stainless steel.
BALANCED PAN
• Balance is important for stability and even
cooking. The handle must not be heavier than
the pan and tilt it unevenly. A pan must sit level
on the grate without rocking or wobbling.
BASE DIAMETER
• Select the base diameter to match the diameter
of the flame. The diameter of the flame should
be the same size as the pan base or slightly
smaller. Oversize or under size pans sacrifice
cooking performance. A 5
is generally the smallest recommended.
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.
COVERED PAN
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
15
(51 mm)
-1 / " (140 mm) base size
2