Thermador PRD48JDSGU Use and Care Manual - Page 30

Cookware Recommendations

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Cookware Recommendations WARNING: To avoid risk of serious injury, damage to appliance or cookware, please observe the following: • Bakeware, such as large casserole pans, cookie sheets, etc. should NEVER be used on the cooktop. • Placement of large stock pots should be staggered when used on the cooktop. • 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. 2" (51 mm) Figure 19: Base Diameter • Select the base diameter to match the diameter of the flame. The diameter of the flame should be the same size as the pan base or slightly smaller. Oversize or undersize pans sacrifice cooking performance. A 51/2" (140 mm) base size is generally the smallest recommended. Figure 21: 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. • A properly fitting lid will shorten cooking time and make it possible to use lower heat settings. Figure 20: Balanced Pan • Balance is important for stability and even cooking. The handle must not be heavier than the pan and tilt it unevenly. A pan must sit level on the grate without rocking or wobbling. • Food packaged in aluminum foil should not be placed directly on the STAR® burner grate. Aluminum foil can melt during cooking. • DO NOT let plastic, paper, or cloth come in contact with a hot STAR® burner grate. They may melt or catch fire. English 26 Figure 22: Covered Pan

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English 26
Cookware Recommendations
•
Bakeware, such as large casserole pans, cookie
sheets, etc. should
NEVER
be used on the cooktop.
•
Placement of large stock pots should be staggered
when used on the cooktop.
•
Select the base diameter to match the diameter of the
flame. The diameter of the flame should be the same
size as the pan base or slightly smaller. Oversize or
undersize pans sacrifice cooking performance. A
5
1
/
2
” (140 mm) base size is generally the smallest
recommended.
•
Balance is important for stability and even cooking. The
handle must not be heavier than the pan and tilt it
unevenly. A pan must sit level on the grate without
rocking or wobbling.
•
Food packaged in aluminum foil should not be placed
directly on the STAR®
burner grate. Aluminum foil can
melt during cooking.
•
DO NOT
let plastic, paper, or cloth come in contact with
a hot STAR®
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.
WARNING:
To avoid risk of serious injury, damage to
appliance or cookware, please observe the
following:
2
"
(51 mm)
Figure 19: Base Diameter
Figure 20: Balanced Pan
Figure 21: Flat Base Pan
Figure 22: Covered Pan