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Surface Cooking
Selecting Surface Cooking Cookware
Cookware
should hove flat bottoms
that make good contact
with the entire surface
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.
Correct
t
t
incorrect
* Curved and warped pan
bottoms.
Note: The size and type of cookware
used will influence the
setting needed
for best cooking
results.
q
Figure 1
• 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
the surface element.
• Made of a material that
conducts heat well.
• Easy to clean.
® Always match pot diameter
to element surface
diameter.
w
• Pan overhangs
element
by
more than one-half
inch.
÷1 I_
• Pan is smaller than
element.
® Heavy handle tilts pan.
Figure 2
Cookware
Material
types
The cookware
material
determines
how evenly and quickly
heat is transferred
from the surface element
to the pan bottom.
The most popular
materials
available
are:
ALUMINUM
- Excellent
heat
conductor.
Some
types
of food
will
cause
it to darken
(Anodized
aluminum
cookware
resists
staining
& pitting).
If aluminum
pans
slide
across
the ceramic
glass
cooktop,
they
may
leave
metal
marks
which
will
resemble
scratches.
Remove
these
marks
immediately.
COPPER - Excellent
heat conductor
but discolors
easily. May leave metal marks on ceramic
glass (see Aluminum
above).
STAINLESS
STEEL
- Slow
heat
conductor
with
uneven
cooking
results.
Is durable,
easy
to clean
and
resists
staining.
CAST IRON - A poor heat conductor
however will retain heat very well. Cooks evenly 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 glass.
Before Setting the Oven Controls
1 Oven Rack
Air Circulation
in the Oven
If using 1 rack° place in center of oven. If using multiple
racks° stagger cookware
as shown.
For best air circulation
and baking
results allow
2-4" (5-10 cm) around
the
cookware
for proper
air circulation
and be sure pans and cookware
do not
touch each other, the oven door, sides or bad{ of the oven cavity. The hot air
must circulate
around the pans and cool<ware
in the oven for even heat to
reach around the food.
Multiple
Oven Racks
13
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