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Surface Cookin
3
SURFACECOOKINGUTENSELS
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_'
*GOOD
POOR
. Curved and warped pan bottoms.
Pans should 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 recom-
mended cookware require-
ments.
* Flat bottom
and straight sides.
* Pan overhangs unit by more than
2.5 cm (1").
* Tight fitting lids.
!,
* Weight of handle does not tilt pan.
Pan is well balanced.
, Pan sizes match the amount of
, Hea
food to be prepared and the size of
burner.
. Flame extends beyond unit.
Made of material that conducts
heat well.
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
il
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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 potholders to remove the griddle from the grate. Allow the griddle to cool before
removing. Donot set hot griddle on surfaces that cannot withstand high heat; such as countertops.
Be sure the griddle is positioned correctly and stable before use to prevent hot spills and possible
burns.
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