Whirlpool GR395LXG Manual Do Utilizador
12
12
Cookware tips
U
SING THE SURFACE COOKING AREAS
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CONT
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The pan material affects how fast heat transfers from the surface cooking area through the pan material and how
evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.
evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.
Aluminum
• Heats quickly and evenly.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
Cast iron
• Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
Ceramic or
ceramic glass
ceramic glass
• Heats slowly and unevenly.
• Use on low to medium settings.
• Follow manufacturer’s instructions.
• Use on low to medium settings.
• Follow manufacturer’s instructions.
Copper
• Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
• Used as a core or base in cookware to provide even heating.
Earthenware
• Can be used for cooktop cooking if recommended by the
manufacturer.
• Use on low settings.
manufacturer.
• Use on low settings.
Porcelain enamel-on-steel or
enamel-on-cast iron
enamel-on-cast iron
• See cast iron and stainless steel.
Stainless steel
• Heats quickly but unevenly.
• A core or base of aluminum or copper on the cookware provides
even heating.
• Can be coated with porcelain enamel.
• A core or base of aluminum or copper on the cookware provides
even heating.
• Can be coated with porcelain enamel.
C
HARACTERISTICS OF COOKWARE MATERIALS
USING YOUR RANGE
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Select a pan that is about the same size as the
surface cooking area. Cookware should not extend
more than 1 inch (2.5 cm) outside the area.
surface cooking area. Cookware should not extend
more than 1 inch (2.5 cm) outside the area.
•
For best results and greater energy efficiency,
use only flat-bottomed cookware that makes good
contact with the surface cooking area. Cookware
with rounded, warped, ribbed (such as some porce-
lain enamelware), or dented bottoms could cause
uneven heating and poor cooking results.
use only flat-bottomed cookware that makes good
contact with the surface cooking area. Cookware
with rounded, warped, ribbed (such as some porce-
lain enamelware), or dented bottoms could cause
uneven heating and poor cooking results.
•
Cookware designed with slightly indented bottoms
or small expansion channels can be used.
or small expansion channels can be used.
•
Cookware with a non-stick finish has heating
characteristics of the base material.
characteristics of the base material.
•
Check for rough spots on the bottom of metal or
glass cookware which will scratch the ceramic glass
surface.
glass cookware which will scratch the ceramic glass
surface.
•
Use flat bottom cookware for best heat conduction
from the surface cooking area to the cookware.
Determine flatness with the ruler test. Place the edge
of a ruler across the bottom of the cookware. Hold it
up to the light. No light should be visible under the
ruler. Rotate the ruler in all directions and look for
any light.
from the surface cooking area to the cookware.
Determine flatness with the ruler test. Place the edge
of a ruler across the bottom of the cookware. Hold it
up to the light. No light should be visible under the
ruler. Rotate the ruler in all directions and look for
any light.
•
Do not leave empty cookware, or cookware which
has boiled dry, on a hot surface cooking area. The
cookware could overheat, causing damage to the
cookware or the surface cooking area.
has boiled dry, on a hot surface cooking area. The
cookware could overheat, causing damage to the
cookware or the surface cooking area.