Selecting Surface Cooking Utensils
For best result and energy conservation, choose cooking utensils that have these characteristics:
Pansshould have flat bottoms. Check for
flatness by rotating a ruler acrossthe bot-
tom. There should be no gaps between
the pan and rulen
Note: Always use a utensil for its intend-
ed purpose. Follow manufacturer's in-
structions. Some utensils were not made
to be used in the oven or on the cooktop.
Do not use griddle over
more than one burner because it could
damage your cooktop. It can also result
in exposure to carbon monoxide levels
above allowable current standards and
be hazardous to your health.
• Flat bottom and straight
° Tight fitting lids.
° Weight of handle does not tilt
pan. Pan is well balanced.
° Pan sizes match the amount
of food to be prepared.
° Made of a material that
conducts heat well.
° Easyto clean.
° Curved and wraped pan bottoms.
° Pan overhangs unit by more than
one inch or 2.5 cm.
° Heavy handle tilts pan.
° Flame extends beyond pan.
* Specialty pans such as lobster pots, griddles and pressure cookers may be used
but must conform to the above recommended cookware requirements.
Pans & Trivets
I/I/oks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
support ring that does not extend
beyond the burner unit) may also be
used. The metal ring was designed to
support the wok safely when it is
filled with large amounts of liquids
(soup making) or fat (frying).
DO NOT use a wok
if it is equipped
heat, the surface
Do not use wire trivets. Cookware bottoms must be in direct contact
with the grates.
DO NOT use two burner units to heat one large pan such as a
roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the
pan in either of these situations could cause discoloring or crazing of the appliance
cooking surface, and damage to the grates and burner units.