PANS
For best results on the cooktop, we
recommend using Professional
Cookware. This type of utensil can
be found at Resturant Supply Stores.
If using regular cookware on this
cooktop, be very careful if the pans
have plastic handles, as the large
professional size burners could flame
up on the outside of the pan and melt
or bubble the handles.
Use balanced pans
that sit level on
the burner grate without tilting from
the weight of the handle.
Match Flame Size to Pan Size
Use lids that fit the cookware
properly
to help shorten cooking
time and to allow food to cook in a
minimum amount of liquid on a lower
heat setting.
Use either a flat bottom wok or
round bottom wok with the
accessory ring.
A round bottom
wok cannot be used without its
support ring. The wok is unstable
without the ring, and the ring may
restrict air to the burners.
Use flat, heavy bottom pans that
stay flat when heated for the
best results.
Avoid cookware that
is warped, dented, ridged or thin. A
warped or ridged pan receives the
most heat at the point(s) that contact
the flame. This can result in burning
or scorching of the food being
prepared.
Heat and cool pans gradually
to
help maintain a flat bottom on your
cookware. Do not place pans under
cold water while still hot, unless
recommended by the manufacturer,
as they may warp.
Use Flat Bottom Pans
Match the flame to the bottom
diameter of the pan.
The flame
should be the same size as the pan or
slightly smaller. Small utensils and
high flames result in energy loss and
increase the potential for burns.
SECTION FOUR:
USING THE COOKTOP
PROPER COOKWARE
Cookware should have
the following
characteristics:
▲
Good heat conductivity
▲
Pan base diameter matching
the size of the burner used
▲
Good balance (pan bottom
remains level on burner
grate)
▲
Smooth, heavy bottom that
does not warp when hot;
provides even heat
▲
Proper fitting lid (when
needed for specific cooking
methods)
Do not use cookware
with these
characteristics:
▲
Thin bottom
▲
Concave bottom when
heated
▲
Convex bottom when
heated
▲
Poor balance (rocks back
from weight of handle)
Unbalanced Pan
Balanced Pan
Flat Bottom Wok
Use Lids that fit Properly
Page 14
