2. The pan should have straight sides and a tight-fitting lid.
3. Choose medium to heavy gauge (thickness] pans that are fairly
lightweight. Remember that a very heavy pan will be even heavier when
filled with food.
4. The pan material (metal or glass) affects how fast heat transfers from the
surface unit through the pan material and how evenly heat spreads over
the pan bottom.
5. Handles should be made of a sturdy, heat-resistant material and be
securely attached to the pan.
Burn, Personal Injury and Product Damage Hazard
l
If the pan Is too small for the surface unit, you could be burned by the
heat from the exposed section of the surface unit. Use correctly sized
cooking utensils to prevent injury.
l
Not all glass, glass-ceramic, ceramic, earthenware and other glazed
utenstls are safe for cooktop cooking. Some will crack or break with
sudden temperature changes, which could result in personal InJury.
l
If a surface unit stays red for a long tlme, the bottom of the pan is not
flat enough or is too small for the surface unit. Prolonged usage of
incorrect utenslls for long periods of tlme can result in damage to the
surface unlt, cooktop, wtrtng and surrounding areas. To prevent
damage, use correct utensils, start cooklng on HI and turn control down
to continue cooking.
l
Do not leave an empty utensil, or one which has bolled dry, on a hot
surface unlt. It can overheat and may damage the utensil or surface
unlt.
l
Do not use canners, woks and specialty utenslls with rounded, warped,
rldged or dented bottoms. These could cause severe overheating
which damages the utensil and/or surface unit.
