9
ENGLISH
Cookware
COOKWARE CHARACTERISTICS
Cooking Utensil Guidelines
Aluminium:
heats and cools quickly
frying,
braising, roasting. May leave metal markings on
glass.
Cast Iron:
heats and cools quickly Not
recommended. Retains excessive heat and may
damage cooktop.
when
COOKWARE
GENERAL
The choice of pan directly affects the cooking
performance (speed and uniformity). For best results,
select pans with the following features:
Flat base
When a pan is hot, the base (pan bottom) should rest
evenly on the surface without wobbling (rocking). Ideal
cookware should have a flat bottom, straight side, a
well fitting lid and the material should be of medium to
heavy thickness.
Rough finishes may scratch the cooktop.
Match pan diameter to element size
The base of the pan should cover or match the
diameter of the element being used.
• Copper:
heats and cools quickly. Good for
gourmet cooking, lined wine sauces, egg dishes.
• Enamel ware:
performance depends on material.
Not recommended. Metal imperfections in enamel
may scratch cooktop.
• Glass Ceramic:
heats and cools slowly. Not
recommended. Heats too slowly. Imperfections in
enamel may scratch cooktop.
• Stainless Steel:
heats and cools at moderate
rate. Good for soups, sauces, rate vegetables,
general cooking.
OBSERVE THE FOLLOWING WHEN
CANNING
Pots that extend further than 1 inch beyond the edge
of element's outside diameter are not recommended
for most cooking applications. However, when
canning with water-bath or a pressure canner, larger-
diameter pots may be used, because boiling water
temperatures (even under pressure) are not harmful
to the cooktop surfaces.
However, do not use large diameter canners or
other large-diameter pots for frying or boiling
foods other than water.
Most syrup or sauce mixtures, and all fried foods,
cook at temperatures much higher than boiling water.
Such temperatures could eventually damage the
glass cooktop surfaces.
Be sure the canner fits over:
•
the center of the element. If the canner cannot
be centered on the element for some reason, use
smaller diameter pots for good canning results.
•
Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don't make
good contact with the cooktop surface and take a
long time to boil water.
UNBALANCED PAN
PAN TOO SMALL
