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5 - Cookware
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General
The choice of pan directly affects the cooking performance
(speed and uniformity) for best result select pans with the
following features.
Flat base
When a pan is hot, the base (pan bottom)should rest evenly
on the surface without wobbling (rocking). Ideal cookware
should have a flat bottom, straight side, a well fitting lid and
the material should be of medium to heavy thickness.
Rough finishes may scratch the cooktop.
Match Pan Diameter to radiant element
The base of the pan should cover or match the diameter of the
element being used.
Cookware Characteristics
Cooking Utensil Guidelines
• Aluminium: heats and cools quickly frying, braising,
roasting. May leave metal markings on glass.
• Cast Iron: heats and cools quickly Not recommended.
Retains excessive heat and may damage cooktop.
• Copper: tin heats and cools quickly gourmet. cooking, lined
wine sauces, egg dishes.
• Enamel ware: response depends on base Not recommended,
metal Imperfections in enamel may scratch cooktop.
• Glass Ceramic: heats and cools slowly not recommended.
Heats too slowly. Imperfections in enamel may scratch
cooktop.
• Stainless Steel: heats and cools at moderate soups, sauces,
rate vegetables, general cooking.
Observe The Following Points In Canning
Pots that extend beyond 1 of the surface unit's circle are not
recommended for most surface cooking.
However, when canning with water-bath or pressure canner,
larger-diameter pots may be used.
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FIGURE 6
This is because boiling water temperatures (even under
pressure) are not harmful to the cooktop surfaces surrounding
the surface units.
However, do not use large diameter canners or other large-
diameter pots for frying or boiling foods other than water.
Most syrup or sauce mixtures, and all types of frying, cook at
temperatures much higher than boiling water.
Such temperatures could eventually harm the glass cooktop
surfaces.
Be sure the canner fits over:
• the center of the surface unit. If your cooktop or its location
does not allow the canner to be centered on the surface
unit, use smaller diameter pots for good canning results.
• Flat-bottomed canners must be used. Do not use canners
with flanged or rippled bottoms (often found in enamelware)
because they don't make enough contact with the surface
units and take a long time to boil water.
• When canning, use recipes and procedures from reputable
sources. Reliable recipes and procedures are available from
the manufacturer of your canner; manufacturers of glass jars
for canning, such as Ball and Kerr brand; and the United
States Department of Agriculture Extension Service.
• Remember that canning is a process that generates large
amounts of steam. To avoid burns from steam or heat, be
careful when canning.
CAUTION
Safe canning requires that harmful micro organisms are
destroyed and that the jars are sealed completely. When
canning foods in a water-bath canner, a gentle but steady
boil must be maintained for the required time. When canning
foods in a pressure canner, the pressure must be maintained
for the required time.
After you have adjusted the controls, it is very important
to make sure the prescribed boil or pressure levels are
maintained for the required time.
Since you must make sure to process the canning jars for the
prescribed time, with no interruption in processing time, do
not can on any cooktop surface unit if your canner is not flat.
Special pans
Special pans, such as griddles, roasters, pressure cookers,
woks, water (Use only a flat-bottom wok).
CAUTION
Food packaged in aluminum foil should not be placed
directly on the glass ceramic surface for cooking; aluminum
foil can melt and cause permanent damage.
CAUTION
Plastic, paper, and cloth can melt or burn when in contact
with a hot surface. Do not let these items come in contact
with the hot glass.
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