Cookware Recommendations - Thermador PROFESSIONAL PRO GRAND PRG36 Guide D'utilisation

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 rangetop.
• Placement of large stock pots should be staggered
when used on the rangetop.
• 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
under size pans sacrifice cooking performance. A 5½"
(140 mm) base size is generally the smallest
recommended.
• Avoid using high flame setting with a pan larger than
the grate or with one that spans more than one burner,
such as a griddle, for prolonged periods of time. This
can result in poor combustion that generates harmful
by-products.
• 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 burner grate. Aluminum foil can melt
during cooking.
• Do not let plastic, paper or cloth come in contact with a
hot burner grate. They may melt or catch fire.
English 16
Figure 18: Base Diameter
Figure 19: Balanced Pan
• 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.
Figure 20: Flat Base Pan
Figure 21: Covered Pan