9
SURFACE COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size
of the surface unit. The pan should not extend over
the edge of the surface unit more than 1 inch.
RIGHT
Not over 1 inch
Over 1 inch
WRONG
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
Wok Cooking
We recommend that you use
only a flat-bottomed wok.
They are available at your
local retail store.
Do not use woks that have
support rings.
Use of these
types of woks, with or
without the ring in place,
can be dangerous. Placing
the ring over the surface
unit will cause a build-up of heat that will damage
the porcelain cooktop. Do not try to use such woks
without the ring. You could be seriously burned if the
wok tipped over.
Surface Contr
ols
Surface Cookwar
e
T
ips
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