hestan KEC Serie Manuel page 18

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COOKTOP OPERATION
(CONTINUED)
EN
Figure 14.
COOKWARE CHARACTERISTICS
Cooking Utensil Guidelines
Aluminum: heats and cools quickly frying, braising, roasting. May leave metal markings on glass.
Cast Iron: heats and cools quickly. Not recommended. Retains excessive heat and may damage
cooktop.
Copper: tin heats and cools quickly gourmet. Cooking, lined wine sauces, egg dishes.
Enamel ware: response depends on base. Not recommended, metal Imperfections in enamel may
scratch cooktop.
Glass Ceramic: heats and cools slowly, not recommended. Heats too slowly. Imperfections in
enamel may scratch cooktop.
Stainless Steel: heats and cools at moderate soups, sauces, rate vegetables, general cooking.
OBSERVE THE FOLLOWING POINTS IN CANNING
Pots that extend beyond 1 of the surface unit's circle are not recommended for most surface
cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may
be used. This is because boiling water temperatures (even under pressure) are not harmful to the
cooktop surfaces surrounding the surface units. However, do not use large diameter canners or
other large-diameter pots for frying or boiling foods other than water.
Most syrup or sauce mixtures, and all types of frying, cook at temperatures much higher than boiling
water. Such temperatures could eventually harm the glass cooktop surfaces. Be sure the canner fits
over the center of the surface unit. If your cooktop or its location does not allow the canner to be
centered on the surface unit, use smaller diameter pots for good canning results.
Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often
found in enamelware) because they don't make enough contact with the surface units and take a
long time to boil water.
When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as
Ball and Kerr brand; and the United States Department of Agriculture Extension Service.
Remember that canning is a process that generates large amounts of steam. To avoid burns from
steam or heat, be careful when canning.
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