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Surface Cooking (Continued)
Figure 2
Selecting Surface Cooking
Cookware
Cookware should have flat bottoms that
make good contact with the entire surface
heating element. Check for flatness by
rotating a ruler across the bottom of the
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.
Cookware Material types
The cookware material determines how evenly and quickly heat is
transferred from the surface element to the pan bottom. The most
popular materials available are:
ALUMINUM - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists
staining & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble
scratches. Remove these marks immediately.
COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).
STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached.
Not recommended for use on ceramic cooktops.
PORCELAIN-ENAMEL on METAL - Heating characteristics will vary depending on base material. Porcelain-enamel coating
must be smooth to avoid scratching ceramic cooktops.
GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.
Surface cooking
Before Setting Oven Controls
For best air circulation and baking results allow 2-4" (5-10 cm) around the
cookware for proper air circulation and be sure pans and cookware do not
touch each other, the oven door, sides or back of the oven cavity. The hot
air must circulate around the pans and cookware in the oven for even heat
to reach around the food.
Air Circulation in the Oven
1 Oven Rack
Multiple Oven Racks
Figure 1