Information About Solid Disk
Using a solid disk surface unit is quite similar to
using an electric
surface unit. With both types
of surface units, you
enjoy the
of
electricity and the benefits of retained heat in the
units. However, there are differences:
●
Solid disk surface units reach cooking
temperature a little slower, and hold heat
than coil units. Solid disk surface units have very
even heat distribution. Since solid disk surface units
hold heat longer, you may wish to turn the unit off
sooner, and take advantage of the
heat.
amount of
heat is dependent upon the
quantity and type of
the material and thickness
of the pan and the setting used for cooking.
●
The red dot in the center of the solid disk surface
unit indicates built-in temperature limiters that
reduce the heat if a pan boils dry, if
the unit is turned on without a pan or if the pan is
not making enough contact with the surface of the
unit.
red dots will wear off with use without
affecting the performance of the surface units.
●
There retained heat in the surface
On
wait for the unit to cool before
cleaning the surface unit area.
●
You must use proper flat bottomed cookware.
Pans with
ridged or warped bottoms
are not
Improper cookware
cause unsatisfactory cooking
●
Unlike electric coil surface units, solid disk
surface units do NOT turn red
even at the
setting. However, you may notice a
glow
when the surface units are on HI and the room is
lit.
●
Solid disk cooking
you a step closer
easier cleanup
the cooking surface is
sealed against
are no drip pans or
burner boxes to clean.
Tips
For cooking on
disk surface units the use of
correct cookware is very
●
cookware
heat faster than
other metals.
●
Cast-iron and coated cast-iron containers are slow to
absorb heat, but
cook
at minimum
or medium heat settings.
●
Glass cookware
be used
as the
manufacturer describes.
●
Do not use a wire trivet or any other kind of
heat-retarding pad between the cookware and the
surface unit.
●
Good pans have a
flat bottom which absorbs
the heat from the surface unit.
flat bottom
provides good heat distribution from the
unit
to the food.
●
Pans with thin, uneven bottoms do not do a good
job of using the heat coming from the surface unit.
The food to be cooked may bum and require more
time and electricity. You
have to add
more fat or water.
Pans with uneven bottoms are not
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