GE 36 owner manual Cookware, Using the grille, Using Your Cooktop

Using Your Cooktop

Stainless Steel Cooktop

Cookware

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 with tight-fitting lids for 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 surface 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 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 they are used at medium heat as the manufacturer recommends.

Using the grille

(on some models)

Before starting to cook on the grille, be sure the drip tray and liners are in place and that you have the grille racks turned to the side you want for cooking.

Preheat the grille for 15 minutes with the 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 the grille marks will be on your food.

During cooking it may be necessary 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.

With large pieces of meat or poultry, you may need to turn the heat to a lower heat setting after the 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 the 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 the grille and the drip trays to cool before cleaning them. They should be cleaned each time they are used.

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