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Cookware Considerations - Maytag CRE9800 User Manual

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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.
PAGE 10

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