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COOkWARE
CAUTION
: NEVER extend the flame beyond the outer
edge of the cookware� (Refer to Figure 26�)
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 26
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�
