Dacor DECT365 User Manual

9

 

 

 

 

 

Aluminium: 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. 

 when

The choice of pan directly affects the cooking 

performance (speed and uniformity). For best results, 

select pans with the following features:
flat base
When a pan is hot, the base (pan bottom) should rest 

evenly on the surface without wobbling (rocking). Ideal 

cookware should have a flat bottom, straight side, a 

well fitting lid and the material should be of medium to 

heavy thickness.

Rough finishes may scratch the cooktop.
match pan diameter to element size
The base of the pan should cover or match the

diameter of the element being used.

•  Copper: heats and cools quickly. Good for 

gourmet cooking, lined wine sauces, egg dishes.

•  Enamel ware: performance depends on material. 

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 

rate. Good for soups, sauces, rate vegetables, 

general cooking.

Pots that extend further than 1 inch beyond the edge 

of element's outside diameter are not recommended 

for most  cooking applications. However, when 

canning with water-bath or a pressure canner, larger-

diameter pots may be used, because boiling water 

temperatures (even under pressure) are not harmful 

to the cooktop surfaces.

Most syrup or sauce mixtures, and all fried foods, 

cook at temperatures much higher than boiling water. 

Such temperatures could eventually damage the 

glass cooktop surfaces.

Be sure the canner fits over:

•  the center of the element. If the canner cannot 

be centered on the element for some reason, 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 

good contact with the cooktop surface and take a 

long time to boil water.

UNBALANCED PAN

PAN TOO SMALL