Electrolux E30EC65ESS Owners Guide - Page 13

Surface Cooking Utensils, Cookware Material Types

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Setting Surface Controls 13 SURFACE COOKING UTENSILS GOOD POOR Cookware should have flat bottoms that make good contact with the entire surface heating element. Check for flatness by rotating a ruler across the bottom of cookware. Be sure to follow the recommendations for using cookware that has shown in the illustration at right. • Flat bottom and straight sides. • Tight fitting lids. • Weight of handle does not tilt pan. Pan is well balanced. • Pan sizes match the amount of food to be prepared and the size of the surface element. • Made of material that conducts heat well. • Easy to clean. • Always match pot diameter to element surface diameter. • Curved and warped pan bottoms. • Pan overhangs unit by more than 2.5 cm (1"). • Heavy handle tilts pan. • Pan is smaller than element. Note: Always use a cooking utensil for its intended purpose. Follow manufacturer's instructions. Some utensils were not made to be used in the oven or on the cooktop. Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements. Note: The size and type of cookware used will influence the setting needed for best cooking results. COOKWARE MATERIAL TYPES The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials avalaible are: ALUMINUM - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble scatches. Remove these marks immediately. COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above). STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining. CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops. PORCELAIN-ENAMEL on METAL - Heating characteristics will vary depending on base material. Porcelain-enamel coating must be smooth to avoid scratching ceramic cooktops. GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.

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13
Setting Surface Controls
SURFACE COOKING UTENSILS
POOR
•
Curved and warped pan bot-
toms.
•
Pan overhangs unit by more
than 2.5 cm (1”).
•
Heavy handle tilts pan.
•
Pan is smaller than element.
GOOD
•
Flat bottom and straight
sides
.
•
Tight fitting lids.
•
Weight of handle does not tilt
pan.
Pan is well balanced.
•
Pan sizes match the amount of
food to be prepared and the size
of the surface element.
•
Made of material that conducts
heat well.
•
Easy to clean.
•
Always match pot diameter to
element surface diameter.
Cookware should have flat bottoms
that make good contact with the entire
surface heating element.
Check for
flatness by rotating a ruler across the
bottom of cookware. Be sure to follow
the recommendations for using cook-
ware that has shown in the illustration
at right.
Note
:
Always use a cooking utensil for its intended purpose. Follow manufacturer’s
instructions. Some utensils were not made to be used in the oven or on the cooktop.
Specialty pans such as lobster pots, griddles and pressure cookers may be used but must
conform to the above recommended cookware requirements.
Note
: The size and type of cookware used will influence the setting needed for best cooking
results.
COOKWARE MATERIAL TYPES
The cookware material determines how evenly and quickly heat is transferred from the surface
element to the pan bottom. The most popular materials avalaible are:
ALUMINUM
- Excellent heat conductor. Some types of food will cause it to darken (Anodized
aluminum cookware resists staining & pitting). If aluminum pans slide across the ceramic glass
cooktop, they may leave metal marks which will resemble scatches. Remove these marks
immediately.
COPPER
- Excellent heat conductor but discolors easily. May leave metal marks on ceramic
glass (see Aluminum above).
STAINLESS STEEL
- Slow heat conductor with uneven cooking results. Is durable, easy to
clean and resists staining.
CAST IRON
- A poor heat conductor however will retain heat very well. Cooks evenly once
cooking temperature is reached. Not recommended for use on ceramic cooktops.
PORCELAIN-ENAMEL on METAL
- Heating characteristics will vary depending on base
material. Porcelain-enamel coating must be smooth to avoid scratching ceramic cooktops.
GLASS
- Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may
scratch the glass.