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9
ge.com
Use a flat-bottomed wok.
How to Select Flame Size
For safe handling of cookware, never let the
flames extend up the sides of the cookware.
Watch the flame, not the knob, as you reduce
heat. When fast heating is desired, the flame
size on a gas burner should match the
cookware you are using.
Flames larger than the bottom of the
cookware will not result in faster heating
of the cookware and could be hazardous.
Stove Top Grills (on models with sealed burners)
Do not use stove top grills on your sealed gas
burners. If you use the stove top grill on the
sealed gas burner, it will cause incomplete
combustion and can result in exposure to
carbon monoxide levels above allowable
standards.
This can be hazardous to your health.
Wok This Way (on models with sealed burners)
We recommend that you use a 14 ″ or smaller
flat-bottomed wok. Make sure the wok bottom
sits flat on the grate. They are available at
your local retail store.
Only a flat-bottomed wok should be used.
Do not use a flat-bottomed wok on a support
ring. Placing the ring over the burner or grate
may cause the burner to work improperly,
resulting in carbon monoxide levels above
allowable standards. This could be dangerous
to your health.
In Case of Power Failure (electric ignition models)
In case of a power failure, you can light
the gas surface burners on your range with
a match. Hold a lit match to the burner, then
push in and turn the control knob to the LITE
position. Use extreme caution when lighting
burners this way.
Surface burners in use when an electrical
power failure occurs will continue to operate
normally.
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly
and evenly. Most foods brown evenly in an
aluminum skillet. Use saucepans with tight-
fitting lids when cooking with minimum
amounts of water.
Cast-Iron: If heated slowly, most skillets will
give satisfactory results.
Enamelware: Under some conditions, the
enamel of some cookware may melt. Follow
cookware manufacturer’s recommendations
for cooking methods.
Glass: There are two types of glass
cookware—those for oven use only and those
for top-of-range cooking (saucepans, coffee
and teapots). Glass conducts heat very
slowly.
Heatproof Glass Ceramic: Can be used for
either surface or oven cooking. It conducts
heat very slowly and cools very slowly. Check
cookware manufacturer’s directions to be
sure it can be used on gas ranges.
Stainless Steel: This metal alone has poor
heating properties and is usually combined
with copper, aluminum or other metals for
improved heat distribution. Combination
metal skillets usually work satisfactorily if
they are used with medium heat as the
manufacturer recommends.
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