Thermador SGS304FS User Manual - Page 15

Proper Cookware Cookware Characteristics • Aluminum or copper bottomed pans conduct heat evenly. • Steel pans, if not combined with other metals, may cook unevenly. • Cast-iron cookware absorbs heat slowly and cooks more evenly at low-to-medium settings. • Flat, heavy bottom pans provide even heat and stability. • DO NOT USE pans that are thin, warped, dented or ridged as they heat unevenly. Choosing Cookware Cookware Recommendations Practice Pan Bottom Diameter • The flame should be the same size as the bottom of the pan or smaller. Do not use small pans with high flame settings as the flames can lick up the sides of the pan. • Oversize pans that span two burners are placed front to back, not side to side. • For best cooking results, large pans should not extend over the sides of the grates. Use Balanced Pans • Balance is important for stability and even cooking. • Pans must sit level on the cooktop grate without rocking or wobbling. • Center pan over burner. Use a Lid That Fits Properly • A well-fitting lid helps shorten the cooking time. Specialty Cookware Pans that span two burners, i.e. griddles, roasters and fish poachers, may be used when placed front to back. Adjust flame equally to cook evenly. For five-burner models, use the Thermador® accessory griddle Model SGRIDDLEF on the center burner only. Use a Wok with a flat bottom. If using a round-bottom wok with a maximum 16-inch diameter, use the Thermador® accessory support wok ring, Model SWOKRINGF. Canners and pressure cookers must meet the same requirements as described above. After bringing contents to a boil, use lowest heat setting possible to maintain a boil or pressure (for pressure canners/cookers). English 13