Surface Cooking Utensils; Cookware Material Types - Electrolux EW30ES65G Use And Care Manual

18
Setting Surface Controls

SURFACE COOKING UTENSILS

Cookware should have flat bottoms
that make good contact with the entire
surface heating element. Check for
flatness by rotating a ruler across the
bottom of cookware. Be sure to follow
the recommendations for using cook-
ware that is shown in the illustrations
at right.
Note: Always use a cooking utensil for its intended purpose. Follow manufacturer's instructions. Some utensils were
not made to be used in the oven or on the cooktop.
Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above
recommended cookware requirements.
Note: The size and type of cookware used will influence the setting needed for best cooking results.

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 will 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.
GOOD
• 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 material that conducts
heat well.
• Easy to clean.
• Always match pot diameter to
element surface diameter.
POOR
• Curved and warped pan bot-
toms.
• Pan overhangs unit by more
than 2.5 cm (1").
• Heavy handle tilts pan.
• Pan is smaller than element.