Selecting Surface Cooking Utensils
For best results and energy conservation, choose cooking utensils that have these characteristics:
Setting Surface Controls
1.
Place the pan on the surface element.
2.
Push in and turn the surface element control knob to desired setting.
3.
The surface signal light will glow when one or more elements are turned on. Always turn the ele-
ment off before removing the pan.
The suggested settings found in the chart below are based on cooking in medium-weight aluminum pans
with lids. Settings may vary when using other types of pans.
Note: The size and type of utensil used, and the amount
and type of food being cooked will influence the setting
needed for best cooking results.
Do not place plastic items such as salt and
pepper shakers, spoon holders or plastic wrappings on top
of the cooktop when it is in use.
These items could melt or
ignite. Potholders, towels or wood spoons could catch fire if
placed too close to the element.
Air Circulation in the Oven
For good air circulation in the oven and best
baking results, center pans as much as possible.
Allow 5.1 to 10.2 cm (2” to 4”) around the
utensil(s) for proper air circulation and be sure
pans do not touch each other, the door, sides or
back of oven. The hot air must circulate around
the pans for even heat to reach all parts of the
oven.
* Specialty pans such as lobster pots, griddles
and pressure cookers may be used but must
conform to the above recommended cookware
requirements.
*GOOD
• Flat bottom and s
traight sides.
• Tight fitting lids.
• Weight of handle does not tilt pan.
Pan is well balanced.
• Pan sizes match the amount of food to bepre-
pared and the size of the surface element.
• Made of material that conducts heat well.
• Easy to clean.
POOR
•Curved and warped pan bottoms.
•Pan overhangs unit by more than 2.5 cm
(1”).
•Heavy handle tilts pan.
•Pan is smaller than element.
Pans should have flat bottoms that make good
contact with the entire surface element.
Check for flatness by rotating a ruler across the
bottom. There should be no gaps between the
pan and ruler.
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.
NOTE: Control knob shown is typical only.
Setting
MAX
MEDIUM
MEDIUM LOW
MIN
Type of Cooking
Start most foods, bring water to a boil, pan
broiling.
Maintain a slow boil, thicken sauces and
gravies, steam vegetables.
Keep foods cooking, poach, stew.
Keep warm, melt, simmer.
If using multiple pans, stagger as shown. If using one pan, place in center of oven.
General
6
information