ENGLISH
5
Surface Cooking
Use Proper Cookware
Cookware should have
flat bottoms that make
good contact with the
entire surface heating
element. Check for
flatness by rotating a
ruler across the
bottom of the
cookware (See Figure
2). Be sure to follow
the recommendations
for using cookware as
shown in Figure 1.
Note:
The size and type of cookware
used will influence the setting needed
for best cooking results.
Figure 1
Figure 2
Using Woks
Woks
with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Wire trivets :
Do not use wire triv-
ets. Cookware bottoms must be in
direct contact with the surface cook-
ing areas.
DO NOT use
two surface cooking areas to heat one large pan
such as a roaster or griddle. If the pan boils dry, the bottom surface of the pan
could cause discoloring or crazing of the porcelain enamel surface, and dam-
age surface heating elements and drip pans.
DO NOT
use a wok if it is equipped
with a metal ring that extends be-
yond the surface element. Because
this ring traps heat, the surface ele-
ment and cooktop surface could be
damaged.
CORRECT
• Flat bottom
and straight
sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount
of food to be prepared and the
size of the surface element.
• Made of material that conducts
heat well.
• Easy to clean.
• Always match pot diameter to
element surface diameter.
INCORRECT
• Curved and warped pan
bottoms.
• Pan overhangs unit by more
than one-half inch.
• Pan is smaller than the
element.
• Heavy handle tilts pan.
