●
Do not use pans with rounded
bottoms. They don’t have
contact with the
unit
properly.
●
Use
pans with bottoms that
do
beyond the
unit.
●
For best cooking results, you
. . . .
should use a
that is sized
i
correctly
the
recipes. with
well-fitted
avoid
evaporation loss, and
with
little water or
as
possible.
the
is
small,
is
wasted
spillage can
onto
the
cooking
●
only
dry pans
the
surface units.
not place
lids
the
surface units.
wet lids.
●
We recommend that
use
only a
wok.
They are available at
your
local retail store.
The bottom
of the wok should have the
same diameter as the surface
unit to ensure proper contact.
●
Do not
use woks that have
support
rings. This type of
wok
not heat on radiant
●
Some special
procedures require specific
cookware
as pressure cookers, deep
fryers,
All cookware must
bottoms and be the
correct size.
The cookware
also be covered.
if applicable to the cooking process.
to Check Pan Performance
correct cookware can
the cooking
performance and cleaning
your
reduces
the
and minimizes
I
burning onto
must use pans with perfectly flat bottoms.
0 1 -
O f
pans
may
this
test.
Turn your pan upside
place a
,
the
The
bottom”
the
and
straight
fit flush against cacti
al I
across.
the
a
between
and the
Of
Pans
rounded, curved,
or
bottoms
arc not
simple
to determine
heat distribution
the
I-C bottom is to put one inch
water
in
pan.
water to a boil and
observe
bubbles as
water starts to boil. Good
hat cookware will have
distribution of bubbles
over the
surface
01
Bubbles
in
a
portion of
bottom
contact
pan to
pans
match the diameter of
surface
unit.
will not
as
if
cookware is either smaller or
than
CAUTION
●
Never cook
the
●
Do not
cookware
the
because it
cookware.
can scratch the
The
is scratch resistant,
-
Always
pan in the
the
not scratch-proof.
surface
cooking on.
●
Do
not use
surface a cutting board.
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