1. Use flat bottomed utensils which make good contact with the sensing device. Try also to choose pans that fit the quantity of food you are cooking. Utensils perform best when nearly full.
2. Aluminum conducts heat very well and is ideal for use on the thermostatic top burner.
3. Do not use glass utensils unless food is cooked in liquid.
4. The top of the sensing device and the bottom of the utensil should be kept clean.
5. In frying foods, particularly meats, make certain that the center of the pan over the sensing device is covered with food.
6. Generally, lower flame heights are best for non-aluminum utensils.
7. When meats with bones are pan broiled and insufficient fat is obtained from the meat, it may be necessary to add a small amount of shortening to insure good contact between pan and meat.
8. Frying in pyroceram (Corningware) requires low flame size and 25 to 50 degrees lower temperature.
9. When cakes, breads or desserts are baked on the thermostatic top burner, the top of the food has a slightly steamed appearance. Remove cover for last 5 minutes to allow food to dry on top.
10. Preheating is necessary when pan frying, deep fat frying, pan broiling and griddle cooking. Put the shortening in the pan (except for pan broiling) and set the thermostatic control at the flame size and temperature recommended for the food being cooked. When the temperature is reached, the flame will automatically lower or diminish completely and you can begin to fry then or whenever you are ready. The burner will automatically increase or decrease the flame as needed to maintain the selected temperature.