Thermador PRD486GDHU User Manual - Page 17

Specialty Cookware

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• Do not let plastic, paper or cloth come in contact with a hot burner grate, They may melt or catch fire. • Never let a pan boil dry. This can damage your pan and the cooking surface. • Professional quality pans with metal handles are recommended because plastic handles can melt or blister if the flame extends up the side of the pan. Professional quality pans are found at restaurant supply stores and gourmet specialty shops. All cookware should have these characteristics: good heat conductivity, good balance, correctly sized base diameter, a heavy, flat base, and a proper fitting lid. • For best cooking results, the flame should be contained under the bottom of the pan. • Aluminum and copper are pan materials that conduct the heat quickly and evenly. These metals are sometimes attached to the base or in the core between stainless steel. Figure 17: Covered Pan • A properly fitting lid will shorten cooking time and make it possible to use lower heat settings. Specialty Cookware Figure 16: Flat Base Pan • A heavy, flat base is more apt to remain flat when heated. Pan bases that are warped, dented, ridged or too lightweight will heat unevenly. Heat and cool pans gradually to avoid sudden temperature changes which tend to distort cookware. Do not add cold water to a hot pan. Figure 18: Flat-Bottom Wok Pan Figure 19: Round-Bottom Wok In Support Ring • Woks - Either flat based or round bottom woks with the accessory ring can be used on models without a built-in wok burner. Round bottom woks must be used English 15

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English 15
•
Do not let plastic, paper or cloth come in contact with a
hot burner grate, They may melt or catch fire.
•
Never let a pan boil dry. This can damage your pan and
the cooking surface.
•
Professional quality pans with metal handles are
recommended because plastic handles can melt or
blister if the flame extends up the side of the pan.
Professional quality pans are found at restaurant
supply stores and gourmet specialty shops. All
cookware should have these characteristics: good heat
conductivity, good balance, correctly sized base
diameter, a heavy, flat base, and a proper fitting lid.
•
For best cooking results, the flame should be contained
under the bottom of the pan.
•
Aluminum and copper are pan materials that conduct
the heat quickly and evenly. These metals are
sometimes attached to the base or in the core between
stainless steel.
•
A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes which
tend to distort cookware. Do not add cold water to a hot
pan.
•
A properly fitting lid will shorten cooking time and make
it possible to use lower heat settings.
Specialty Cookware
•
Woks
– Either flat based or round bottom woks with
the accessory ring can be used on models without a
built-in wok burner. Round bottom woks must be used
Figure 16: Flat Base Pan
Figure 17: Covered Pan
Figure 18: Flat-Bottom Wok Pan
Figure 19: Round-Bottom Wok In Support Ring