Thermador PRD30 - Manuel (Page 22)

Page 19
• Balance is important for stability and even cooking. The handle must not be
heavier than the pan and tilt it unevenly. A pan must sit level on the grate with-
out rocking or wobbling.
• Placement of large stock pots should be staggered when used on the cooktop.
• Bakeware, such as large casserole pans, cookie sheets, etc. should never be
used on the cooktop.
• 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.
• 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.
Figure 10: Base Diameter
Figure 11: Flat Base Pan
2” (51 mm)