Wok Cooking
We recommend that you | t | > | t | Do not use woks that have | |||
use only a | ● |
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| support rings. Use of these |
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wok. They are available |
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| types of woks, with or |
at your local retail store. |
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| without the ring in place, can |
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| be dangerous. Placing the ring |
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| over the surface unit will |
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| cause a |
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| will damage the porcelain |
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| cooktop. Do not try to use |
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| such woks without the ring. |
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| You could be seriously burned |
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| if the wok tipped over. |
Do not use woks that have support rings.
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: highly 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 r~rnoved 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: heavy 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.
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