Electrolux EW30DS65GS User Guide

Note: Always use a utensil for its intended purpose. Follow manufacturer’s 

instructions. Some utensils were not made to be used in the oven or on the 

cooktop.

•  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 

burner.

•  Made of material that conducts heat 

well.

•  Easy to clean.

•  Curved and warped pan bottoms.

•  Pan overhangs unit by more than 

2.5 cm (1”).

•  Heavy handle tilts pan.

•  Flame extends beyond unit.

Pans should have flat bottoms. 

Check for flatness by rotating a 

ruler across the bottom. There 

should be no gaps between the 

pan and ruler.
*  Specialty pans such as lobster 

pots, griddles and pressure cook-

ers may be used but must con-

form to the above recommended 

cookware requirements.

For most cooking, start on the highest control setting and then turn to a lower one to complete 

the process. Use the chart below as a guide for determining proper flame size for various 

types of cooking. The size and type of utensil used and the amount of food being cooked will 

influence the setting needed for cooking.
For deep fat frying, use a thermometer and adjust the surface control knob accordingly. If 

the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will 

brown so quickly that the center will be undercooked. Do not attempt to deep fat fry too much 

food at once as the food will neither brown nor cook properly.

High Flame 

Start most foods; bring water to a boil;

 

pan broiling

Medium Flame 

Maintain a slow boil; thicken sauces,

 

gravies; steam

Low Flame 

Keep foods cooking; poach; stew

Never extend the flame beyond the outer edge of the utensil. A higher flame simply wastes 

heat and energy, and increases your risk of being burned by the flame.