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SURFACE
COOKWARJ3
TIPS
(Contlnud
)
●
0
—
J
41
surface
units.
Do
not
place
lids on the
surface
units,
particularly
wet
lids.
‘w
We
recommend that
yoLl
LISC
+–L—.>
e
I
only a flat-bottomed wok.
They are
available
tit
yoLlr
local
retail
s[ore.
The bottom
of the
wok
should
have
the same
diame~er
as
the
surface
Lrn
it to insure
proper
c(]ntact.
Do not use
woks
that
have
support
ring~.
Thi\
tj{pe
of
wok
will
not
hea[
on
radiarrt
sIIrface
units.
Some
special
cm)k]ng
procedures require specific
cookwure
such
a~
pres>urc
cookers. deep
fa[
fryers.
etc. All cookware must
hake
flat
bo~torns
tind
be
the
corrccI
s1}c.
‘[he
cxx)kw’:u-e
should also
be
COY
et-cd.
if
appl
icahle
to the
cooking
process.
How
to
Check
Pan
Performance
Use
Of correct cookware can affect the cooking
performance and cleaning of your
cooktop,
The correct cookware reduces the temperature
of
the
cooktop
surface and
mirri~nizcs
the
chance
of
spillovers
burning onto the
cooktop.
}’ou
must use pans with perfectly flat bottoms.
Some
pans
may
have
cur~
ed
or rounded
bottom>
or
may be
WaI-ped.
1
f
you are
unsure
of
tile
iltitne>s
of
your
pan>
you
I1]LL}
do
thi~
quick
tcsl.
?-urn
YOLII”
pm
Llpsidd
down
on the countertop.
place
a ruler
flat
:igain~[
the
p:l[l surface. The
bottom
of the pan
and
the
=L___J=
straight
edge
of
the
ruler
should
fit
f]LIsh
agaln\t each other
al
1
the
way
xross
Turn
the
ruler
a
lull
360
degrees. checking
for
tin}
spacu
be~wee~)
the
ruler
and
the
bottom of
the
pan.
~
Pans with rounded. curved,
ridged
or
warped
lmt[orns
are
not recommended.
CAUTION
-sU-RH@
“
“(SWKIN’G+,
—-———————”
OFF
CENT~l?
10
e
e
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