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Setting Surface Controls
SURFACE COOKING UTENSILS
POOR
• Curved and warped pan bot-
toms.
• Pan overhangs unit by more
than 2.5 cm (1”).
• Heavy handle tilts pan.
• Pan is smaller than element.
Cookware should have flat bottoms
that make good contact with the en-
tire surface heating element. Check
for flatness by rotating a ruler across
the bottom of cookware. Be sure to
follow the recommendations for using
cookware has shown in figure aside.
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.
* Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the
above recommended cookware requirements.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
*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.
• Always match pot diameter to
element surface diameter.
USING THE GRIDDLE
The griddle is intended for direct food cooking. Do
not use pans or other cookware on the griddle.
Doing so could damage griddle finish. Set the
griddle over the element (figure 1) taking care to not
put the legs of the griddle directly on the heating
area (figure 2).
!
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UTIONUTION
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UTION
Always place the griddle on the cooktop before turning on the element.
Always use potholders to remove the griddle from the cooktop. Allow griddle to cool before removing. Do not
set hot griddle on surfaces that cannot withstand high heat; such as countertops.
Be sure the griddle is positioned correctly and stable before use to prevent hot spills and possible burns.
figure 1 figure 2