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Using the cooktop burners.
Wok This Way
We recommend that you use a flat-bottomed
wok, available at your local retail stores, or use
the Wok Holder accessory with traditional round
bottomed woks. The Wok Holder accessory,
model JXWK, can be ordered from your
The Wok Holder fits on top of the
cooktop grate to provide support and
proper air circulation for traditional
round bottom woks only. Do not use flat-
bottomed woks with the Wok Holder.
Do not use a wok on any other support
ring. 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 unless you are using the
Wok Holder. You could be seriously
burned if the wok tipped over.
Use a flat-bottomed wok.
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.
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 cooktop cooking
(saucepans, coffee and tea pots).
Glass conducts heat very slowly.
Cast Iron: If heated slowly, most
skillets will give satisfactory results.
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 a gas cooktop.
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
Care and CleaningTroubleshooting TipsConsumer Support
Home Canning Tips
Be sure the canner is centered over
Make sure the canner is flat on the
To prevent burns from steam or heat,
use caution when canning.
Use recipes and procedures from
reputable sources. These are available
from manufacturers such as Ball
and the Department of Agriculture
Flat-bottomed canners are
recommended. Use of water bath
canners with rippled bottoms may
extend the time required to bring
the water to a boil.