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Idiomas disponibles
Idiomas disponibles
Selecting Surface Cooking Utensils
For best result and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms that
make good contact with the entire sur-
face 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 in-
tended purpose. Follow
manufacturer's instructions. Some
utensils were not made to be used in
the oven or on the cooktop.
Specialty Pans & Trivets
DO NOT use two elements to heat one large pan such as a roaster
or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in
either of these situations could cause discoloring or crazing of the range surface.
*GOOD
• 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.
* Specialty pans such as lobster pots,
griddles and pressure cookers may be
used but must conform to the above
recommended cookware requirements.
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface elements.
8
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Pan is smaller or larger than
element.
DO NOT use a wok if it is equipped
with a metal ring. Because this ring
traps heat, the surface element and
cooktop surface could be damaged.
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