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Surface Cooking
Use Proper Cookware
Cookware
should have
flat bottoms
that make
good contact
with the
entire surface
heating
element. Check for
flatness
by rotating
a
ruler across the bottom
of the cookware
(See
Fig. 1). Be sure to follow
the recommendations
using cookware
as shown
to the right.
Note: The size and type of cookware
used wiii
influence the setting
needed for best cooking
results.
CORRECT
I
t
t
* 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
and the
size of the surface element.
° Made
of material
that
conducts
heat well.
° Easy to dean.
o Always
match pan diameter
to
element
surface
diameter.
INCORRECT
° Curved and warped
pan bottoms.
Pan overhangs unit by more than
one-half
inch.
• Pan is smaller than the element.
• Heavy handle flits the pan.
Using Woks
For ceramic
glass cooktop
models, use only flat bottomed
woks (without
support
rings}.
| __.-,.,-,,L-,,.,
DO NOT use a wok if it is
equipped
with a metal
ring that extends
beyond the surface
element.
Because this
ring traps heat, the surface
element
and
cooktop
surface could
be damaged.
Wire trivets:
Do not use wire trivets.
Cookware
bottoms
must be in direct
contact
with the surface
cooking
areas.
_
_
DO NOT use two
surface
cooking
areas, if your
appliance
is not equipped
with a
bridge
element, to heat one large pan
such as a roaster or griddle.
DO NOT
allow
cooking
utensils to boil dry. Either
of these situations could damage
the
glass ceramic
cooktop.
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