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Surface Cooking
SURFACE COOKING UTENSILS
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*GOOD
w
POOR
• Curved and warped pan bottoms.
_w
Pans should have flat bottoms.
Check for flatness by rotating a
ruler across the bottom. There
should
be no gaps
between
the pan and ruler.
* Specialty pans such as lob-
ster pots, griddles
and pres-
sure cookers may be used but
must
conform
to the above
recommended
cookware
re-
quirements.
• 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 and the size of
burner.
Made of material that conducts
heat well.
Easy to clean.
Pan overhangs unit by more than
2.5 cm (1").
Heavy handle tilts pan.
Flame extends beyond unit.
Note: Always use a utensil for its intended purpose. Follow manufactureCs
instructions. Some utensils were not made to be used in the oven or on the cooktop.
USINGTHE GRIDDLE
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Figure 2
Side with groove
Figure 3
Flat Side
The griddle is intended for direct food cooking and can be used on both
sides (Figures 2 and 3). Do not use pans or other cookware on the
griddle. Doing so could damage the finish. With the grate in position over
the burner, set the griddle on top of the grate positioning the notches in
the griddle over the grate fingers(Figures
1 and 2).
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