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urface Cooking
SURFACECOOKmNG UTENSILS
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*GOOD
o Flat bottom and straight sides.
• Tight fitting lids.
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POOR
• Curved and warped pan bottoms.
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• Pan overhangs unit by more than
2.5 cm (1").
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• 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.
• 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.
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.
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For most cooking,
start on the highest control setting and then turn to a lower one to complete
the process. Use the chart below as a guide for determining proper flame size for various
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types of cooking. The size and type of utensil used and the amount of food being cooked will
influence the setting needed for cooking.
For deep fat frying, use a thermometer and adjust the surface control knob accordingly. If
the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will
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brown so quickly that the center will be undercooked. Do not attempt to deep fat fry too much
food at once as the food will neither brown nor cook properly.
*Flame Size
Type of Cooking
_==_
H h Fame
Start most foods, br n water to a bo
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•
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pan broiling
Medium Flame
Maintain a slow boil thicken sauces
gravies; steam
Low Flame
Keep foods cooking; poach; stew
*These settings
are based
on using
medium=weight
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other types of pans.
Never extend the flame beyond the outer edge of the utensil.
Ahigher flame simplywastes
heat and energy, and increases
your risk of being burned by the flame.
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