SHACE COOKWA~ ~S

Cookware

Use medium- or heavy-weight cookware. Aluminum RIGHT
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of Notover 1inch
the surface unit. The pan should not extend over the
edge of the surface unit more than 1inch.
WRONG
Over 1inch

DeepFat Frying

Do not ovetilll cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously.Watch food frying at high temperatures.
Keep the range and hood clean from grease.

Wok Cooking

We recommend that you use Do not use woks that have vZ:. ,,l:;
only aflat-bottomedwok. ~typesof~oks Wither
support rings. Use of these
They areavailableat your
localretail store. withoutthe ri;g inplace, *~*,;*~’~S4
canbe dangerous.Placing
the ring over the surface unit ‘:’ “‘
will cause abuild-up of heat that will damage
the porcelain cooktop. Do not try to use such woks
without the ring. Youcould be seriously burned if the
wok tipped over.
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