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COOKWARE
CAUTION
: NEVER extend the flame beyond the outer
edge of the cookware. (Refer to Figure 25.)
DO NOT use cookware that is unstable or easily tippable
as this can increase the chances of spill over and serious
injury. To avoid spillover make sure cookware is large
enough to contain the food properly.
DO NOT let the burner flames extend beyond the edge
of the pan.
Figure 25
Not Proper Flame Size
Proper Flame Size
Use of cookware lids
Only use lids that are fitted for the cookware. This will allow shorten and more efficient cooking time.
Cooking with Canners and Pressure Cooker
The canner and pressure cooker must meet the required standards for cooktop cooking. Check to ensure the
canner/pressure cooker has a flat bottom surface and is evenly balanced on the cooktop. Also check to ensure the
lid fits properly to the canner/pressure cooker.
Proper Pan Size and Type
WARNING
: Failure to follow these instructions can result to serious injury or death.
UTILIZING PROPER PAN SIZE – Select cookware that is the appropriate in size to cover the burner grates.
Use only certain types of glass, heatproof glass ceramic, ceramic, earthenware, or other glazed cookware that
is suitable for the cooktop.
DO NOT use cookware that is unstable or easily tippable as this can increase the chances of spill over and
serious injury. To avoid spillover make sure cookware is large enough to contain the food properly.
DO NOT let the burner flames extend beyond the edge of the pan.
Turn off all controls when burners are not in use.
Cookware and the characteristics
Use the following chart as a guide for cookware material characteristics.
Cookware
Characteristics
Aluminum
Heats quickly and evenly.
Suitable for all types of cooking.
Medium or heavy thickness is best for most cooking tasks.
Cast Iron
Heats slowly and evenly.
Good for browning and frying.
Maintains heat for slow cooking.
Stainless Steel
Heats quickly, but unevenly.
A core or base of aluminum or copper on stainless steel provides even heating.
DEEP FRYING
ALWAYS use a thermometer and adjust the surface control knob to the correct temperature. If the fat is too cool
the food will absorb the fat. If the fat is too hot the food will brown quickly and the center will be undercooked.
DO NOT attempt to deep fry too much food at once as the food will neither brown nor cook properly.
CAUTION
: During cooking process involving fats or oils, watch your food carefully because these substance may
catch fire if brought to high temperatures.
