Advertisement
Using a solid disk surface unit is quite similar to
using an electric cofl surface unit. With both types
of surface units, you wfil enjoy the cleardiness of
electricity and the benefits of retained heat in the
units. However, there are differences:
Solid disk surface units reach cooking
temperature a little slower, and hold heat longer
than coil units. Solid disk surface units have very
even heat distribution. Since solid disk surface units
hold heat longer, you may wish to turn the unit off
sooner, and take advantage of the residud heat. me
amount of residud heat is dependent upon the
quantity and type of foo~ the material and thickness
of the pan and the setting used for cooking.
The red dot in the center of the solid disk surface
unit indicates built-in temperature limiters that
the unit is turned on without a pan or if the pan is
not making enough contact with the surface of the
unit. The red dots will wear off with use without
affecting the performance of the surface units.
For cooking on sohd disk surface units the use of
correct cookware is very importan~
other metals.
Cast-iron and coated cast-iron containers are slow to
absorb heat, but generrdly cook evedy at minimum
or medium heat settings.
Glass cookware shodd be used ordy as the
manufacturer describes.
Do not use a wire trivet or any other kind of
heat-retarding pad between the cookware and the
surface unit.
There k retained heat in the surface unit
On boilovers, wait for the unit to cool before
cleaning the surface unit area.
You must use proper flat bottomed cookware.
Pans with rounde~ curved ridged or warped bottoms
are not remrnmended. Improper cookware codd
cause unsatisfactory cooking restits.
Unlike electric coil surface units, solid disk
surface units do NOT turn red ho~ even at the
when the surface units are on HI and the room is
Solid disk cooking tikes you a step closer to
easier cleanup beause the cooking surface is
sealed against sptils. mere are no drip pans or
burner boxes to clean.
Good pans have a thick flat bottom which absorbs
the heat from the surface unit. me thick flat bottom
provides good heat distribution from the surfaw unit
to the food.
Pans with thin, uneven bottoms do not do a good
job of using the heat coming from the surface unit.
The food to be cooked may bum and require more
time and electricity. You wodd dso have to add
more fat or water.
Pans with uneven bottoms are not suitible.
13
Advertisement
