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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:
[f
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.
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
cooktops.
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 generally
work satisfactorily if used at medium heat as the
manufacturer recommends.
Glass: There are two types of glass cookware—those
for oven use only and those for surface cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
Wok Cooking
We recommend that you
use only a flat-bottomed
have
support rings. Use
wok. They are available
~
oftheeypesiwoks
at
your
local
retail store.
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with or without the
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dangerous. Placing the
ring over the burner
...
,,.
grate 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.
Stove Top Grills
Do not use stove top
grills
on your sealed
gas
burners.
If
yoLl
use the stove
,
::,:,::,,:
Lop
grill on
the
sealed gas burner it will cause incomplete combustion and
can
result
in exposure to carbon monoxide levels above allowable current
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standards. This can be hazardous to your health.
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