Thermador PC304 - Manual (Page 14)

Section 4: USING THE COOKTOP
Cookware Recommendations
• Select the base diameter to match the diameter
of the flame. The diameter of the flame should be
the same size as the pan base or slightly smaller.
Oversize or under size pans sacrifice cooking
performance. A 5
- 1 /
2
" (140 mm) base size is
generally the smallest recommended.
• Professional quality pans with metal handles are
recommended because plastic handles can melt
or blister if the flame extends up the side of the
pan. Professional quality pans are found at res-
taurant supply stores and gourmet specialty
shops. All cookware should have these charac-
teristics: good heat conductivity, good balance,
correctly sized base diameter, a heavy, flat base,
and a proper fitting lid.
• For best cooking results, the flame should be
contained under the bottom of the pan.
• Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These met-
als are sometimes attached to the base or in the
core between stainless steel.
• Balance is important for stability and even cook-
ing. The handle must not be heavier than the pan
and tilt it unevenly. A pan must sit level on the
grate without rocking or wobbling.
• Placement of large stock pots should be stag-
gered when used on the cooktop.
• Bakeware such as large casserole pans, cookie
sheets, etc. should not be used on the cooktop.
• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged
or too lightweight will heat unevenly. Heat and cool
pans gradually to avoid sudden temperature
changes which tend to distort cookware. Do not
add cold water to a hot pan.
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
Balanced Pan
Base Diameter
Flat Base Pan
Covered Pan
(51 mm)
12
CAUTION:
Food packaged in aluminum foil should not
be placed directly on the burner grate.
Aluminum foil can melt during cooking.
Do not let plastic, paper or cloth come in
contact with a hot burner grate. They may
melt or catch fire.
Never let a pan boil dry. This can damage
your pan and the cooking surface.
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