Cooking Utensils; Cooktop - Magic Chef CGS1740ADL Owner's Manual

IMPROVE COOKING PERFORMANC
I II
SURFACE C OOKING
I
COOKING UTENSILS
should be heavy gauge and lined with
anothermetal.
1. Flat bottomutensils are the best and most
efficient in using theheat from the cooktop
(check for flatness by rotating a straight
edge ruler on the bottom of the pan,
checking for dips or uneveness as you
rotate). Unevenutensilscauseslow uneven
cooking.
,
G/ass ceramic's chief advantage is its
multiuses; it can go from freezer to top of
range or oven to table.
The correct heat setting for each utensil is
very important for good results - check
your cookware directions for
recommended heat setting for each pan.
'. Mediumweight utensilsare bestsuitedfor
cooking because they heat evenly and
quickly. Theyare alsolightweightandeasy
to handle even when full. Sauce pan and
broiler informationlisted below.
A/uminum is moderately priced, light-
weight, and a goodconductorof heat. The
heavier the gauge (thickness), the more
durable.Aluminummay stainfrom mineral
in water and in foods.
Stain/ess stee/ is exceptionally durable,
easy to clean, and doesn'treact with foods
or detergents. Because stainless steel
alQneisa relativelypoorconductor of heat,
it is usuallycombinedwith othermetalsto
provide moreeven heat distribution.
Cast iron is heavy to handle, but durable
and inexpensive.Cast iron heats slowly
and retains heat well. It tends to rust and
also to discoloreggsand foods containing
acid such as wine or vinegar.
Copper is good looking, very expensive,
and an excellent conductor of heat. It
.
,
Utensils should have tightly secured
handlesmade of a heat resistant material -
they shouldbefree of roughedges,cracks,
wells, etc. that would make them hard to
clean.
Tea pots may have a ledge or rim around
the bottom. If this ledge extends over the
heating element, or grate it can overheat
and damage the porcelain top and heat
element or grate.
METHODS
Baste- To moisten food while it cooks, so that
the surface doesn't dry out and flavor is
added. Melted fat, drippings, sauce and fruit
juice are the liquids generally used.
Blanch-To cook a few minutes in boiling water
either to help loosen the skin from some
foods, or as a stop in preparing vegetables for
freezing.
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