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SU~ACE
COOmG
(continued)
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.
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 current
standards. This can be
hazardous to your health.
Wok Cooking
(on models with sealed burners)
We recommend that you
use only a flat-bottomed wok.
They are available at your local
retail store.
Do
not use woks that have
support rings.
Use of these
types of woks, with or
without the ring in place,
*
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can be dangerous. Placing
the ring
ov;r
the burner
irate
may cause the burner
to work improperly resulting in carbon monoxide
levels above allowable current standards. This could
be dangerous to your health. Do not try to use such
woks without the ring. You could be seriously burned
if the wok tipped over.
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