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The flame sizeon a gas burner
shoulcimatch the cookware you
arc using.
FOR SAFE HANDLING OF
COOKWARENEVER LET THE
FLAME EXTEND UP THE
SIDES OF THE COOKWARE.
.4ny flame larger than the bottom
of ~hecookwa~eis wasted and only
serves to heat the handle.
JVhen using aiuminum or
aluminunl-e~ad stainless steel
pots and pans, adjust the flame so
the circle it makes is about 1/2
inch smaller than the bottom of the
cookware.
JWhenboiling, use this same
flame size—1/2inch smaller than
the bottom of the cookware—no
matter what the cookware is made
of. Foods cook just as quickly at
iigentle boil as they do at a
furious, rolling boil. A high boil
crcatcs steam and cooks away
moisture, ilavor and nutrition.
,~v(liditexcept for the few
cooking processes that need
iivigorous boil.
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Top”of”Rangecookware
Alumi~Iun}:Medium-weight
cookware is recommendedbecause
it heats quickly and evenly.Most
foods brown evenly in an
aluminum skillet.Mineralsin food
and water will stain but will not
harm aluminum. A quick scour
with a soap-filledsteel wool pad
after each use keeps aluminum
cookware looking shinyand new.
Use saucepans with tight-fitting
lids when cooking with minimum
amounts of water.
Cast Iron: If heated slowly,
most skillets willgive 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
Llsuallycombined 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.
wok cooking
(onmodelswithsealedburners)
r~
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Werecommend thatyou use only [
flat-bottomedwok. They are
availableat your localretail store.
Donot use woks that have suppo17
rings. Use of these types of woks,
with or without the ring in place,
can be 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 dangero~
to your health. Do not try to use
such woks without the ring. You
could be seriously burned if the
wok tipped over.
use ofstoveTopGrills
(on modelswith sealedburners)
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 ii~
exposure to carbon monoxide
levels above allowable current
standards. This can be hazardo~is
to YOUI’ health.
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