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Surface Cooking (Continued)
Selecting
Surface
Cooking
Cookware
Cookware
should have flat bottoms that
make good contact with the entire surface
heating
element.
Check for flatness
by
rotating a ruler across the bottom of the
cookware (See Figure 1). Be sure to follow
the recommendations
for using cookware
as shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
cooking results.
Figure 1
Cookware
Material
types
The cookware material determines how evenly and quickly heat is
transferred from the surface element to the pan bottom. The most
popular materials available are:
*CORRECT
t"
t"
• Flat bottom and straight
sides.
® Tight fitting lids.
o Weight of handle does not
tilt pan.
Pan is welJ
balanced.
® Pan sizes match the
amount of food to be
prepared
and the size of
the surface element.
o Made of a material that
conducts
heat well.
• Easy to clean.
® Always match pot diameter
to element surface
diameter.
iNCORRECT
• Curved and warped pan
bottoms.
44 I_
o Pan overhangs
element
by
more than one-half inch.
I :
÷1 I_F
o Pan is smaller than
element.
® Heavy handle tilts pan,
Figure 2
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.
r Oven Contro/s
Air Circulation
in the Oven
For best air circulation and baking results allow 2-4" (5-10 cm) around the
cookware for properaJrcirculation
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
11
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