Electrolux EW30DS80RS Complete Owner s Guide English - Page 8

8 Before Setting Surface Controls BEFORE SETTING SURFACE CONTROLS Using Proper Cookware Surface burners may appear to have cooled after they have been turned off. The surface burner may still be hot and burns may occur if the surface burner is touched before it has cooled sufficiently. For best cooking results, cookware should have flat bottoms that rest level on the surface burner grate. Before using cookware, check for flatness by rotating a ruler across the bottom of the cookware (Figure 1). Specialty pans such as lobster pots, griddles, and pressure cookers may be used but must conform to these recommended cookware requirements. Cookware Material Types The cookware material determines how evenly and quickly heat is transferred from the surface burner to the pan bottom. The most popular materials available are: Aluminum - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining and pitting). Copper - Excellent heat conductor but discolors easily (See Aluminum). Stainless - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining. Cast Iron - A slow heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Porcelain-enamel on metal - Heating characteristics will vary depending on base material. Glass - Slow heat conductor. Using a Wok (not supplied) Figure 1: Testing Cookware CORRECT INCORRECT • Curved and warped pan bot- toms. • 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. • Made of material that conducts heat well. • Easy to clean. • Pan overhangs unit by more than 2.5 cm (1"). • Heavy handle tilts pan. • Flame extends beyond unit. Do not use a wok if it is equipped with a metal ring that extends beyond the burner unit. Because this ring traps heat, the surface unit and cooktop surface could be damaged. Woks with flat bottoms suitable for use on your cooktop are available in most cookware 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 filled with large amounts of liquids (soup making) or fat (frying). Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates. Figure 2: Cookware recommendations IMPORTANT! The size and type of utensil used, and the amount and type of food being cooked will influence the burner flame setting needed for best cooking results. Figure 3: Wok recommendations 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.