10
Surface Cooking
USE PROPER COOKWARE
* Specialty pans such as lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended cookware
requirements.
CORRECT
and straight sides.
• Tight tting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount of
food to be prepared.
• Made of material that con-
ducts heat well.
• Easy to clean.
INCORRECT
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1”).
• Heavy handle tilts pan.
• Flame extends beyond unit.
Figure 2
Figure 1
USING A WOK
Woks with at bottoms suitable for use
on your cooktop are available in most
cook shop or hardware stores. Round-
bottomed woks (with a support ring that
does not extend beyond the burner unit)
may also be used. The metal ring was
designed to support the wok safely when
it is lled with large amounts of liquids
(soup making) or fat (frying).
Do not use wire trivets.
Cookware bottoms must be in direct con-
tact with the grates.
Cookware should have
at bottoms that make
good contact with the
entire surface heating
element. Check for
atness 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.
The size and type of cookware used will
inuence the setting needed for best cooking
results.
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.
