Advertisement
UTENSIL INFORMATION
Cooking performance isgreatly affected
TO DETERMINE IF THE UTENSIL
Characteristics of Utensil Materials:
by the type of utensils used. Utensils
HAS A FLAT So'FrOM:
Aluminum utensils heat quickly and
SHOULDHAVE A FLAT BOTTOM.The
1. Placethe edge of the ruleracross
evenly.Bestsuitedforsimmering, b rais-
flat bottomallowsgoodconductivity be-
the bottom of the utensil,
ing,boilingandfrying.Do notuse when
tween the utensil and the element to
cookingacid based foods such as spa-
provideuniformcookingresults, faster
2. Holdutensilup to the light,
ghettisauce.
heating and more efficient use of en-
ergy.
3. No lightshouldbe visibleunderthe
ruler.
Special precautionsfor aluminum
I
I
_--, ,
,
..
sUs:
foilandaluminumcookinguten-
i ' :
q, Aluminum foil will damage the
NOTOK
smoothtop ¢ooktop if it melts
Utensils with uneven, warped, or
--
ontothe glass. Do notuse alum(-
grooved bottoms do not make good
J
_,=r-
num foil or foil-type containers
contact, reduce heat conductivity and
L_
_
under any circumstances.
result in slower, less even heating. A
_ _ __ __ _ ; _ ; _ ._
utensilwith a badly curvedbottom will
• Aluminum utensils will cause
notmake goodcontactwiththe element
NOTOK
_
metal marks on the glass if you
and may not get enough heat to bring
I
F=rr
slide them across the smoothtop
water to a boil.
_
cooktop. Remove any metal
marks immediately. See page 8.
NOTOK
Stainless Steel is a poorheat conduc-
CANNING
tot anddevelopshotspots.If combined
Acceptable water-bath or pressure withothermetalssuchas aluminum and
copper, however,they will evenly dis-
canners should not be oversized and
tributeheat. Use for cookingfunctions
must have a flat bottom.The following similarto aluminum.
are not recommended:Canners with
ridged bottoms, oversized canners
(2-inches larger than the surface ele-
Cast Iron utensilsare slow to heat but,
Fitthe size of the utensilto the size of
ment)or a very large cannerthat rests
cook more evenlyonce temperatureis
the element. This conserves energy, on twosurface elements,
reached. Use for long term, low heat
Oversized utensils or utensils that rest
,..,
cookingor for browningand frying.
across two elements may trap enough
.-_..
TT
._._.
J
heat to cause damage to the cooktop or
elements.
Glass ceramic, earthenware, heatproof
glass or glazed utensils can be used if
•
recommended by the manufacturer fer
Do not use woks equipped with round
surface cooking. Do not use with trivets
metal rings. The ring, which is designed
.,,,,r
_
P.
or other heat retarding pads with solid
to support the wok abbve the element,
Jr_
discelements. Utensil must be in direct
will trap heat and may damage the ele-
contact with the solidelement for proper
merit and the cooktop.
-
conduction of heat. Best used on low to
medium heatsettings.
When canning, use the HIGH setting
Solid elements heat by conduction,
just until water comes to a boil or pres-
The greater a utensils'scontactwith
sure is reached in the pressure canner.
Glass
ceramic,
earthenware,
the element,the better the cooking
Then, reduce to the lowest heatsetting
heatproof glass or glazed utensils
=performance.
that maintainsthe boil or pressure,
may scratch the smoothtop cook-
top and are therefore not recom-
It is essential that a FLAT bottom
mended for use on the smoothtop.
pan be used withthe SOLID DISC
Prolongeduse of the HIGH setting, or
Do not slide glassware across
ELEMENT: If the pan does not
the use of incorrect canning utensils
cooktop to prevent scratching the
make good contact with the ele-
produce excessive heat. Excessive
glass cooktop.
ment, food will not cook properly
heat can cause permanent damage to
and water may not come to a boil
the porcelaincooktop, surface element
and the drip bowl.
-12-
Advertisement
