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t 4
urface Cookin
SURFACECOOKINGUTENSILS
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Pansshould
have flat bottoms.
Check for flatness by rotating a
ruler across the bottom. There
should be no gaps between
the pan and ruler.
* Specialty pans such as
lobster pots, griddles and
pressure cookers may be used
but must conform to the above
recommended
cookware
requirements.
*GOOD
Flat bottom
and straight sides.
o
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
burner.
• Made of material that conducts
heat well.
POOR
. Curved and_warped pan bottoms.
- Pan overhangs unit by more than
2.5 cm (1").
• Hea
. Flame extends beyond unit.
. Easy to clean.
Note: Always use a utensil for its intended purpose. Follow manufacturer's
instructions. Some utensils were not made to be used in the oven or on the
cooktop.
USINGTHE GRIDDLE
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Figure 1
Figure 2
Figure 3
Side with groow
Flat Side
The griddle is intended for direct food cooking and can be used on both
sides (Figures 2 and 3). Do not use pans or other cookware on the griddle.
Doing so could damage the finish. With the grate in position over the burner,
set the griddle on top of the grate positioning the notches in the griddle over
the grate fingers (Figures 1 and 2).
CAUTION
Always place the griddle on the grate before to turn on the burner.
Always use potholdersto remove the griddle from the grate. Allow the griddle to cool before
removing. Do not set hot griddle on surfaces that cannot withstandhigh heat; such as countertops.
Be surethe griddle is positioned correctly and stablebeforeuse to preventhot spillsandpossibleburns.
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