Cookware Considerations - Maytag CRE9800 User Manual

Cookware Considerations
Regardless of the cooking surface used, the
cookware materials, construction and size can
play a large role in cooking performance. Proper
utensils will reduce cooking times, use less energy
and cook food more evenly. Optimum cooking
performance can be achieved when heavy
gauge, fiat, smooth bottom, metal utensils with
straight sides and tight fitting lids are used.
When selecting eookware, consider the following
things.
Construction and Size
For best heat conduction from the cooking surface
to the utensil, use fiat bottom utensils. To
determine the flatness of the bottom of a pan, try
one of these tests:
1. Ruler test: Place the edge of a ruler across the
bottom of the utensil. Hold it up to |he light.
Little or no light should be visible under the
ruler.
2 3 4 5 6 7 S 9 10 I1
Match the size of the cookware to an element that
is the same diameter of slightly smaller, Avoid
using small cookware on a nmch larger element to
reduce energy loss. Excessively large cookware
may lengthen cooking times and transfer excess
heat to the eooktop which could cause cracking or
chipping,
Canning
Acceptable water-bath or pressure canners
should not be oversized and must have a fiat
bottom. The following are not recommended:
canners with ridged bottoms, oversized canner
(one inch larger than the surface element) or a very
large canner that rests on two surface elements.
When canning, use the High setting just until the
water comes to a boil or pressure is reached in the
pressure canner, then reduce to the lowest heat
setting that maintains the boil or pressure.
Prolonged use of the High setting, or the use of
incorrect canning utensils will produce excessive
heat. Excessive heat can cause permanent damage
to the range.
For more information on canning procedures,
contact your local county extension office or one of
the following companies who specialize in home
canning:
2. Cooking test: Put an inch of water into the
utensil. Place it on the cooktop and turn the "
control to High. As the water heats, observe the
bubble formation. If the bubbles are uniform
across the bottom of the utensil, it is suitable for
use on most cooking surfaces, Uneven bubble
formation indicates poor panicooktop contact
making it an inappropriate choice.
Ball Corporation
Consumer Affairs Department
345 South High St.
Muncie, IN 47305-2326
Kerr Glass Manufacturing Corporation
Consumer Products Division
1840 Century Park East
Los Angeles, CA 90067
Cookware Material
The pan material determines how evenly and quickly heat is transferred from the heat source to the pan
bottom, Some widely used pan materials are:
Aluminum Excellent heat conductor. Some food will cause it to darken or pit. Anodizing improves stain
resistance. Often used as a bottom coating to improve the heating of other pan materials.
Copper Excellent heat conductor. Discolors easily, requires constant polishing. Often used as a bottom
coating to improve the heating of other pan materials.
Stainless Steel Slow heat conductor. Develops hot spots and produces uneven cooking results. Durable,
attractive, easy to clean and stain resistant. Will distribute heat better if other metals
(aluminuin or copper) are combined or sandwiched together as a bottom coating.
Cast Iron Slow heat conductor. Cooks evenly once temperature is reached. Hea_w. Needs seasoning to
make cleaning easier and to prevent sticking and rusting.
Glass or Ceramic Slow heat conductors. Easy to clean. Not recommended for solid elements or ceramic glass
surfaces. Some types may only be used in the oven.
Poreelain-Enatxtel Glass-like substance fused to metal. Heating characteristics depend on base material (usually
aluminum, stainless steel, carbon steel or cast iron). Available in color and easy to clean.
Note: Some brands of metal, smooth bottom eookware that generally perform well on all types of ranges are Farberware,
Magnalite, Revere Ware, Wearever, T Fal, and smooth bottom Club Aluminmn _,
*Brand names are the trademarks of respective manufacturers.
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