10
Surface Cooking
Use Proper Cookware
*
Specialty pans such as lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended cookware
requirements.
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.
• Made of material that
conducts heat well.
• Easy to clean.
INCORRECT
• Curved and warped pan bottoms.
• Pan overhangs burner grate by
more than 2.5 cm (1”).
• Heavy handle tilts pan.
• Flame extends beyond pan.
Figure 2
Figure 1
DO NOT use a wok if it is equipped with a
metal ring that extends beyond the burner
circumference. Because this ring traps heat,
the surface unit and cooktop surface could
be damaged.
Using a wok
Woks
with flat bottoms suitable
for use on your cooktop are
available in most cookshop or
hardware stores. Round-bottomed
woks (with a support ring that
does not extend beyond the
burner circumference) may also
be used. The metal ring was
designed to support the wok
safely when it is filled with large
amounts of liquids (soup making)
or fat (frying).
Wire trivets:
Do not use wire
trivets. Cookware bottoms must be
in direct contact with the grates.
cookware (See Figure 1). Be sure to follow
the recommendations for using cookware as
shown in Figure 2.
Note:
The size and type of cookware used
will influence the setting needed for best
cooking results.
Note:
Always use a utensil for its intended
purpose. Follow manufacturer’s instructions.
Some utensils were not made to be used in the
oven or on the cooktop.
Cookware should
have flat bottoms that
make good contact
with the entire surface
heating burner.
Check for flatness by
rotating a ruler across
the bottom of the
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