UTENSIL INFORMATION
Cookingperformance is greatlyaffected TO DETERMINE IF THE UTENSIL Characteristics of Utensil Materials:
by the type of utensils used. Utensils HAS A FLAT BO'I-FOM: Aluminum utensils heat quickly and
SHOULD HAVEA FLAT BO'i-I-OM.The 1. Placethe edge of the ruleracross evenly.Bestsuitedforsimmering,brais-
flatbottomallowsgoodconductivitybe- the bottomofthe utensil, ing,boilingand frying.Do not usewhen
tween the utensil and the element to cookingacid based foodssuch as spa-
provideuniformcookingresults,faster 2. Holdutensilup tothe light, ghettisauce.
heatingand more efficient use of en-
ergy. 3. Nolightshouldbevisibleunderthe
ruler. Special precautions for aluminum
foil and aluminum cooking uten-
L __._, sils:
• i , i ;;, : ' : ='' I • Aluminum foil will damage the
' NOTOK smoothtop cooktop if it melts
Itensils with uneven, warped, or _ ontotheglass. Donot usealumi-
rooved bottoms do not make good | _ num foil or foil-type containers
contact, reduce heat conductivity and _ _J under any circumstances.result in slower, less even heating. A _ , i ,
utensil with a badly curved bottom will • Aluminum utensils will cause
notmakegood contact with the element NOTOK __ metal marks on the glass if you
and may not get enough heat to bring I I-mr slide them across the smoothtop
water to a boil. _ cooktop. Remove any metal
marks immediately. See page 8.
NOTOK Stainless Steel is a poor heat conduc-
tor and develops hot spots. Ifcombined
CANNING
Acceptable water-bath or pressure with other metalssuchas aluminumand
canners should not be oversized and copper, however, they will evenly dis-
'_ _ must have a flat bottom. The following tribute heat. Use for cooking functions
are not recommended: Canners with similar to aluminum.
ridged bottoms, oversized canners
(2-inches larger than the surface ele- Cast Iron utensils are slow to heat but,
Fit the size of the utensil to the size of ment) or a very large canner that rests cook more evenly once temperature is
the element. This conserves energy, on two surface elements, reached. Use for long term, low heat
Oversized utensilsor utensils that rest _ ,, cooking or for browning and frying.
across two elements may trap enough __
heat tocause damage to the cooktop or
elements. Glass ceramic, earthenware, heatproof
glass or glazed utensils can be used if
recommended by the manufacturer for
Do not use woks equipped with round surface cooking. Do not use with trivets
metalrings. The ring,which isdesigned _ _ I" or other heat retarding pads with solid
to support the wok above the element, J/ _'_ disc elements. Utensil must be in direct
will trap heat and may damage the ele- contact with the solidelement forproper
ment and the cooktop. _ conduction of heat. Best used on low to
medium heat settings.
When canning, use the HIGH setting
just until water comes to a boil or pres-
sure is reached in the pressure canner.
Then, reduce to the lowest heatsetting
that maintains the boil or pressure.
Prolonged use of the HIGH setting, or
the use of incorrect canning utensils
produce excessive heat. Excessive
heat can cause permanent damage to
the porcelain cooktop, surface element
and the drip bowl.
-12-
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