Proper Cookware - Thermador SGS Serie Manuel D'utilisation

Proper Cookware

Cookware Characteristics
Choosing Cookware
English 12
• Aluminum or copper bottomed pans conduct heat evenly.
• Steel pans, if not combined with other metals, may cook unevenly.
• Cast-iron cookware absorbs heat slowly and cooks more evenly at low-to-
medium settings.
• Flat, heavy bottom pans provide even heat and stability.
• DO NOT USE pans that are thin, warped, dented or ridged as they heat
unevenly.
Table 2: Proper Cookware
Practice
a. Match Pan Diameter to Flame
Size
• The flame should be the
same size as the bottom of
the pan or smaller. Do not
use small pans with high
flame settings as the flames
can lick up the sides of the
pan.
• Oversize pans that span two
burners are placed front to
rear, not side to side.
b. Use Balanced Pans
• Pans must sit level on the
cooktop grate without rocking.
• Center pan over burner.
c. Use a Lid That Fits Properly
• A well-fitting lid helps shorten
the cooking time.
Pans that span 2 burners, i.e. griddles, roasters and fish poachers, may be used
when placed front to back. Adjust flame equally to cook evenly. Use the Therma-
dor® accessory griddle Model SGRIDDLE.
Use a Wok with a flat bottom. If using a round bottomed wok, use the Thermador
accessory support wok ring, Model AWOKRING.
Canners and pressure cookers must meet the same requirements as described
above. After bringing contents to a boil, use lowest heat setting possible to main-
tain a boil or pressure (for pressure canners/cookers).