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Surface Cooking
Use Proper Cookware
Cookware
should
have flat bottoms
that
make good contact
with the entire surface
heating
burner.
Check for flatness
by
rotating
a ruler across
the bottom
of the
Figure 1
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.
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.
CORRECT
* Flat bottom
and straight
sides.
° Tight fitting
lids.
° Weight
of handle does not flit
pan. Pan is well balanced.
° Pan sizes match the amount of
food to be prepared.
° Made
of material
that
conducts
heat well.
Easy to clean.
INCORRECT
° Curved and warped
pan bottoms.
IL ......
° Pan overhangs
burner grate by
more than 2.5 cm (1").
° Heavy handle tilts pan.
° Flame
extends
beyond
pan.
Figure 2
Specialty
pans
such as
lobster
pots,
griddles
and
pressure
cookers
may
be used but must conform
to the above
recommended
cookware
requirements.
Using a wok
Woks with flat bottoms
suitable
for use on your cooktop
are
available
in most cookshop
or hardware
stores. Round-
bottomed
woks (with a support
ring that does not extend beyond
the burner circumference)
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).
Wire trivets:
Do not use wire
trivets. Cookware
bottoms
must
be in direct
contact
with the
grates.
DO NOT use a wok if it is equipped
with a
metal
ring that extends
beyond
the burner
circumference.
Because this ring traps heat,
the surface
unit and cooktop
surface
could
be damaged.
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