SURFACE COOKING UTENSILS
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 lob-
ster pots, griddles and pressure
cookers may be used but must
conform to the above recom-
USING THE GRIDDLE
Always place the griddle on the grate before to turn on the burner.
Always use potholders to remove the griddle from the grate. Allow the griddle to cool before removing. Do not
set hot griddle on surfaces that cannot withstand high heat; such as countertops.
Be sure the griddle is positioned correctly and stable before use to prevent hot spills and possible burns.
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
Made of material that conducts
Easy to clean.
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.
Side with grooves
The griddle is intended for direct food cooking and can be used on both
sides (Figures 2 and 3). Do not use pans or other cookware on the griddle.
Doing so could damage the finish. With the grate in position over the
burner, set the griddle on top of the grate positioning the notches in the
griddle over the grate fingers(Figures 1 and 2).
Curved and warped pan bottoms.
Pan overhangs unit by more than
2.5 cm (1).
Heavy handle tilts pan.
Flame extends beyond unit.