Electrolux 36" Ceramic Panduan Penggunaan dan Perawatan - Halaman 18

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Halaman Cetak

Setting Surface Controls

SURFACE COOKING UTENSILS

Cookware should have flat bottoms

that make good contact with the en-

tire 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 illus-

tration 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 available 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 scratches. 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.

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.

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.