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CookwaTe
Do not operate a burner for an extended
period of time without cookware on the grate.
The finish on the grate may chip without
cookware to absorb the heat.
Aluminum: Medium-weight cookware is
recommended because it heats quickly and
evenly. Most foods brown evenly in an
aluminum skillet. Use saucepans wilh tight-
fitting lids for cooking with minimum amounts
of water.
Cast Iron: If heated slowly, most skillets will
give satisfactoIy results.
Enamelware: Under some conditions, the
enamel of some cookware may- melt. Follow
cookware manufacturer's recommendations
for cooking methods.
Glass: There are two 1ypes of glass cookware--
those for oven use only and those for surface
cooking (saucepans, coffee and teapots). Glass
conducts heat veIy slowly.
Heatproof Glass-Ceramic: Can be used ff)r
either surface or oven cooking. It conducts
heat vel T slowly- and cools velT 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
flaey are used at medium heat as the
manufactm'er recommends.
Wok: A large, professional-sized wok and
wok ring, specially designed for use on this
range, is available fi'om your dealer. Ask for
model ZXWK22Y.
Using the
grille
(on some models)
Beff)re starting m cook on flae grille, be sure the
drip tray and liners are in place and that you
have the grille racks tin-ned to the side you want
for cooking.
Preheat dae grille ff)r 15 minutes wida dae
control knob set on HI. When the grille is
preheated, place the food on the grille. Cook it
to the desired doneness.
NOTE: The longer you preheat the grille, the
darker flae grille marks will be on your ff)od.
During cooking it may- be necessmy to adjust the
heat setting. The control knob may- be set to any
position between HI and LO.
For proper searing and browning the grille
requires high heat.
Wida large pieces of meat or pouln T you will
need to turn the heat to a lower heat setting
after dae food has been seared. This lower heat
setting will allow the food to cook through
without burning the outside.
Marinades and barbecue sauce should be added
toward dae end of cooking time. The heat
should be turned to low when sauces are added.
Do not leave the grille unattended while it is on.
When you are finished cooking allow flae grille
and the drip trays to cool before cleaning them.
They should be cleaned each time they are used.
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