Using Proper Cookware; Cookware Characteristics; Specialty Pans; Cookware Tips - Siemens ET4955UC Guide D'utilisation Et D'entretien

Using Proper Cookware

Cookware Characteristics

The choice of pans directly affects the cooking speed and
uniformity. For best results select pans with the following
features:
1. Flat Bases - When a pan is hot, the base (pan bottom)
should rest evenly on the surface without wobbling
(rocking). Flat, medium to heavy-weight pans are best.
To test the flatness of your pans
Turn the pan upside down on the countertop and place a
ruler flat against the bottom of the pan. The bottom of the
pan and the straight edge of the ruler should be flush
against each other.
Another simple test to determine even heat distribution
across the cookware bottom is to place 1" of water in the
pan. Bring the water to a boil and observe the location of
the bubbles as the water starts to boil. Good, flat cookware
will have an even distribution of bubbles over the bottom
surface area.
2. Diameter – The base of the pan should cover or match
the diameter of the element being used. Pans may
overhang the element area by 1" all around.
3. Tight Fitting Lid – A lid shortens cooking time by
holding the heat inside the pan.

Specialty pans

Specialty pans, such as griddles, roasters, pressure
cookers, woks, water bath canners and pressure canners
must have the same features as described above. Use
only a flat-bottom wok. Never place a support ring, such as
a wok ring or trivet, on the cooking surface.

Cookware Tips

• Use of pots and pans with rounded (either concave
or convex) warped or dented bottoms should be
avoided. See drawings above.
• Make sure the bottom of the pot or pan being used
is clean and dry.
• Use pots and pans with thick, smooth metal
bottoms.
• Do not slide metal pots across the cooktop. Pans
may leave marks. (See Page 9 for cleaning.)
• Do not use glass pans as they may scratch the
surface.
• Foods packaged in aluminum foil should not be
placed directly on the glass ceramic surface for
cooking; aluminum foil can melt and cause
permanent damage.
• Plastic, paper and cloth can melt or burn when
in contact with a hot surface. Do not let these items
come in contact with the hot glass ceramic surface.
• Do not allow pans to boil dry. This can
permanently damage the pan, the element and
the cooktop glass.
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