Wok Cooking
We recommend that you I 
t< \ use only a
wok. They are available at your local retail store.
Do not use woks that have | u |
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support rings. Use of these |
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types of woks, with or |
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without the ring in place, can e |
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be dangerous. Placing the |
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ring over the surface unit |
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wiil cause a |
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porcelain cooktop. Do not try to use such woks | (5 | |
withou~ the ring. You could be seriously burned if | ||
the wok tipped over. |
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SURFACE COOKWARE TIPS
(Glass Cooktop models only)
~pes of Cookware
The following information will help you choose cookware which will give good performance.
Stainless Steel: highlv recommended
Especially good with a sandwich clad bottom. The sandwich bottom combines the benefits of stainless steel (appearance, durability and stability) with the advantages of aluminum or copper (heat conduction, even heat distribution).
Aluminum: heavy weight recommended
Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be removed if cleaned immediately. Because of its low melting point, thin weight aluminum should not be used.
Porcelain/enamel:
Good performance only with a thick, flat, smooth bottom. Avoid boiling dry, as porcelain can melt and fuse to the surface.
Copper Bottom: hea~y weight recommended Good performance, but copper may leave residues which can appear as scratches. The residues can be removed, as long as the cooktop is cleaned immediately. However, do not let these pots boil dry. Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that will permanently stain the cooktop.
Poor performance. May scratch surface.
Usable, but not recommended.
Stoneware: not recommended
Poor performance. May scratch the surface. Usable, but not recommended.
Cast Iron: not recommended
Poor performance. May scratch the surface. Usable, but not recommended.
(continued ne.rt 13a<qc)
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