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Surface cooking
Surface Cooking
(Continued)
Selecting
Surface
Cooking
Cookware
Cookware shouid have fiat bottoms that
make good contact with the entire su #dace
heating element, Check for flatness by
rotating a ruler across the bottom of the
cookware (See Figure 1 ), Be sure to follow
the recommendations for using cookware
as shown in Figure 2,
Note: The size and type of cookware used
wHi influence the setting needed for best
cooking resuits,
Figure 1
Cookware
Material
types
The cookware materiai determines how eveniy and qubkHy heat is
transferred from the surface element to the pan bottom, The most
popular materiais avaHabie are:
*CORRECT
mNCORRECT
t
® Hat bottom and straight
sides,
® Tight fitting iids.
e Weight of handie does not
tiit pan.
Pan is wemi
balanced.
o Pan sizes match the
amount
of food to be
prepared
and the size of
the surface element,
® Made of a materiaH that
conducts
heat weiL
® Easy to ciean.
® AHways match pot diameter
to eHement surface
diameter.
® Curved and warped pan
bottoms.
• Pan overhangs
element
by
more than one°haif inch.
÷1 I,_
® Pan is smaimer than
element.
• Heavy handle tiits pan.
Figure 2
ALUMINUM -Excellent
heat conductor, Some types of food wili cause it to darken (Anodized aluminum cookware resists
staining & pitting), if aluminum pans siide across the ceramic giass cooktop, they may Heavemetai marks which wili resembie
scratches, Remove these marks immediateiy,
COPPER -Excellent
heat conductor but discolors easiiy, May Heavemetai marks on ceramic giass (see Aiuminum above),
STAINLESS
STEEL - SHowheat conductor with uneven cooking resuits, is durabie, easy to dean and resists staining,
CAST IRON - A poor heat conductor however wili retain heat very weiL Cooks eveniy once cooking temperature is reached,
Not recommended for use on ceramic cooktops,
PORCELAIN-ENAMEL
on METAL - Heating characteristics
wiii vary depending on base material, Porcelain-enamel
coating
must be smooth to avoid scratching ceramic cooktops,
GLASS - Slow heat conductor, Not recommended for ceramic cooktop surfaces because it may scratch the gHass,
Air Circulation
in the Oven
For best air circulation and baking results allow 2°4" (5-10 cm) around the
cookware for properaircirculation
and be sure pans and cookware do not
touch each other, the oven door, sides or back of the oven cavity, The hot
air must circulate around the pans and cookware in the oven for even heat
to reach around the food,
1 Oven Rack
Multiple Oven Racks
13
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