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MODUm
(continued)
How to Check Pan Petiomance on a Solid Disk
Sutiace
Unit
Use of comet
cookwa~
can affect the cooking
pefiomance
and cleaning of
you
cooktop.
The correct mokware reduces the temperature of the
cooktop
surface and minimizes the chance of
spfllovers
burning onto the
cooktop.
You must use pans with
petiectly
flat bottoms.
Some pans may have curved or rounded bottoms or
may be
warped If you are unsure of the flatness of
your pans you may do this quick test.
Turn your pan upside
down on the
muntertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
straight edge of the
tier
should fit flush against each other all the way across.
Turn the
tier
a full 360 degrees, checking for any
spare between the ruler and the bottom of the pan.
bottoms
am
not recommended.
- -
bother
simple test to determine even heat
distribution across the cookware bottom is to put one
inch of water in the pan. Bring the water to a boil and
observe the location of bubbles
as
the water starts to
boil. Good flat
@okware
will have an even
distribution of bubbles over the bottom surface area of
the pan. Bubbles
Iocrdized
in
ody
a portion of the
bottom
indi~te
uneven
mntact
of the pan to the
surface
unit
uneven heat
tisfer
or
an
unsuitable pan.
w
●
Place otiy dry pans on the solid
disk surface units. Do not place
,
lids on the units, particularly
4
wet lids.
●
We
recommend that you use
ody
a flat-bottomed wok. They
are
avadable
at your
Iod
retad
store. The bottom of the wok
should have the same diameter
as the
sufiace
unit to insure
proper contact.
●
Do not use woks that have
support rings. This type of wok
will not heat on solid disk
—
surface units.
●
-ing
pots should not extend
more than 1 inch beyond the
surface of a solid disk surface
unit and should have flat
bottoms. When canning pots do
not meet this description, the use
of the HI heat setting causes
excessive heat
butidup
and may
result in damage to the
woktop.
See the Home Canning Tips
section for further information.
● Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc.
Al
cookware must have flat bottoms and be the
correct
size.
The cookware should
dso
be covere~
if applicable to the cooking
pro=ss.
—
14