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Selecting
Surface
Cooking
Cookware shouUd have fiat bottoms that
make good contact with the entire surface
heating ebment,
Check for flatness by
rotating a rubr across the bottom of the
cookwa re (See Fig, 1), Be su re to follow the
recommendations
for using cookware as
shown in Fig, 2,
Note: The size and type of cookware used
wHU influence the setting needed for best
cooking resuUts,
Cookware
Cookware
Material
types
The cookware materia] determines how evenUy and quickUy heat is
transferred from the surface eUement to the pan bottom, The most
popuUarmateriaUs avaiUabUe are:
*CORRECT
I"
® FRat bottom and straight
sides.
® Tight fitting mids.
® Weight of handb
does not
timtpan,
Pan is well
baUanced,
® Pan sizes match the
amount
of food to be
prepared and the size of
the surface element.
® Made of a materiam that
conducts
heat weml.
¢ Easy to clean.
® Always match pot diameter
to eRement surface
diameter.
Fig, 2
® Curved and warped pan
bottoms.
® Pan overhangs
ebment
by
more than one-hamf inch.
_1 I_,
® Pan is smamler than
element.
® Heavy handle ti_ts pan.
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.
Air Circulation
in the Oven
For best air circulation and baking results allow 2-4" (5-10 cm) around the
cookware for properaircirculation
and be sure pans and cookware do not
touch each other, the oven door, sides or back of the oven cavity, The hot
air must circulate around the pans and cookware in the oven for even heat
to reach around the food,
1 Oven Rack
Multiple Oven Racks
14
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