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S~ACE COO~G
(continued)
How to CheckPan Pefiomance on a SolidDisk Suflace Utit
1. Put1 inch of water into the pan.
2. Bring water to a boil and observe the pattern of the bubbles as the
water comes to a boil.
3. A uniform pattern of bubbles across the bottom of the pan confirms
a good heat transfer and a good pan.
4. Bubbles localized in only a portion of the bottom indicate uneven contact
of the pan to the surface unit, uneven heat transferor an unsuitable pan.
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● Do not use pans with rounded
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bottoms. They don’t have enough
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contact with the solid disk
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surface unit to cook properly.
● Use pans of the conect di~eter
only:They should be slightly
larger than the solid disk surface
unit so spillovers will flow onto
the cooktop and not bake onto
the element. A damp cloth is
sufficient to remove the spill.
Pans should,not overhang=
more than 1 inch beyond the
surface unit.
● To o~tirnizecooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with a well-
fitted lid to avoid evaporation
loss, and cook with as little water
or fat as possible. If the pan is
too small, energy is wasted and
spillage can flow onto the solid
disk surface unit.
● Place only dry pans on the solid
disk surface units. Do not place
lids on the surface units,
particularly wet lids.
,
● We recommend that you use
only a flat-bottomed wok. They
are available at your local retail
store. The bottom of the wok
should have the same diameter
as the element to ensure proper
contact.
*
● Do notuse woks that have support
rings. This type of wok will not
heat on solid disk surface units.
● Some special cooking procedures
require-specific cookware such as
pressure cookers, deep fat fryers,
etc. All cookware must have flat
bottoms and be the correct size.
The cookware should dso be
covered, if applicable to the
cooking process.
● Canning pots should not extend
more than 1 inch beyond the
surface of a solid disk surface
units and should have flat
bottoms. When canning pots do
not meet this description, the use
of the HI heat setting causes
excessive heat buildup and may
result in damage to the cooktop.
See the Home Canning Tips
section for firther information.