Bosch HGS5022UC-01 Use And Care Manual page 19

• thecook's preference.
Table 3: Cooking Guide
Getting theMostOutofYourAppliance
Bringing water to boil
Pan frying, sauteing, browning meat, deep fat frying
Most frying, eggs, pancakes, slow boil
Simmering, finish cooking, covered foods, steaming
Melting butter and chocolate
9 - High
6-8 - Med-High
4-5 - Med
2-3 - Med Low
1 - Low
Cookware Selection Guide
Cookware Characteristics
To Test the Flatness of Your Pans
Match Pan Diameter to Flame Size
Cookware Tips
Specialty Pans
Pan selection directly affects cooking speed and uniformity. For best results select
pans with flat bases. When a pan is hot, the base (pan bottom) should rest evenly
on the surface without wobbling (rocking). Flat, medium-to-heavy-weight pans are
best.
Turn the pan upside down on the countertop and place a
ruler flat against the bottom of the pan. The bottom of the
pan and the straight edge of the ruler should be flush
against each other.
Another simple test to determine even heat distri-
bution across the cookware bottom is to place 1"
(25.4 mm) of water in the pan. Bring the water to a
boil and observe the location of the bubbles as the
water starts to boil. Good, flat cookware will have
an even distribution of bubbles over the bottom
surface area.
(
The flame should be the same size as the bottom of the pan or smaller. Do not
use small pans with high flame settings as the flames can lick up the sides of the
pan.
Place oversized pans that span two burners front to rear, not side to side.
Tight Fitting Lids - A lid shortens cooking/boiling time by holding heat inside the
pot.
• Use of pots and pans with rounded (either concave or convex) warped or
dented bottoms should be avoided. See drawings.
• Make sure the bottom of the pot or pan being used is clean and dry.
• Use pots and pans with thick, smooth metal bottoms.
Specialty pans such as griddles, roasters, pressure cookers, woks, water bath
canners and pressure canners must have the same features as described above.
Use only a flat-bottomed wok.
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