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SELECTING COOKWARE
POTS AND PANS
The better the pot, the better the cooking results.
• You can recognize good pots and pans by their
bases. The base should be as thick and flat as
possible.
• Pots with aluminum or copper bases can cause
metallic discoloring on the ceramic glass surface which is very difficult or impossible to
remove.
• Be very careful when using cast iron pots or pots with damaged bases which are rough and or
have burrs on them. Scratches can occur if they are slid across the surface.
• When cold, pot bases are normally bowed slightly in wards(concave). They should never be
bowed outwards(convex).
• If you wish to use a special type of pan (e.g., a pressure cooker, simmering pan, wok), please
follow the manufacturer’s instructions and do not use a very thin pan.
USE FLAT-BOTTOMED COOKWARE
Cookware bases must fully contact the surface of the glass/ceramic
heating area. Use flat-bottomed pans of the correct size to fit the cooking
area and the amount of food being prepared. Check for flatness by
rotating a ruler across the bottom of the cookware. In the middle of the
ruler a small amount of light must be visible (the cookware bottom must be slightly concave at
Room Temperature)
COOKWARE TIPS
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Only for training and service purposes
Summary of Contents for LCE3610SB
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