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k
Using Your Coo top
Gas ( ookto D
(fOOk70(_Te Aluminum: Medium-weight cool<ware is
recommended because it heats quickly
and evenly. Most foods brown evenly it* an
alumimm_ skillet. Use saucepans with
tight-fitting lids fin" cooking with minimum
aIno/llltS of water.
Cast Iron: If heated slowly, most skillets will
give satist_mtorv results.
Enamelware: Under some conditions, the
enamel of some cookware may melt. Follow
cookwilre IIXIIIIH_IctHI'er's recol/n/xe(t(liltio(ts
for cooking methods.
Glass: There are two types of glass cookware-
those tot o\ en use only and those tot surthce
cooking (saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass-Cermnic: Can be used fin"
either sm'thce or oven cooking. It conducts
heat very slowly and (()()Is very slowly. Check
cookware mantflhcturer's directions to be sure
it cast be used on gas cooktops.
Stainless Steel: This metal alone has poor
heating properties, and is usually combined
with copl)er, aluminum or other metals fi)r
improved heat distribution. Combination metal
skillets generally work satistimtorily if they are
used at medium heat as the manutacturer
recoI/t l/X exlds.
Wok cooking
Use woks with a support ring (provided on
some models) on the center burner only.
Make sure that the support ring is securely
locked onto the center grate fingers. Do not
try to use round bottomed woks without
a ring. You could be seriously burned if the
wok tipped ()vet'.
Use a 12" or smaller diameter wok if the
cooktop is installed a({jacent to standard wall
surfaces. If wall surtaces are constructed of
or covered with non-combustible materials
(such as masonry, ceramics, granite, stainless
steel, etc.) a larger diameter wok may be used.
Ensm'e that the wok is properly nested in the
ring prior to cooking. The wok should be
stable and the bottom of the wok should not
touch the center grate when in the wok ring.
12
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