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Surface Cookin
SURFACECOOKINGUTENSILS
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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
recommended
cookware
requirements.
*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
burner,
• Made of material that conducts
heat well.
• Easy to clean.
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
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.
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