SU~ACE COOmG
(continued)
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with
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
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 usually combined 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.
StOVe Top Grills (on models with sealed burners)
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 in exposure to carbon monoxide levels
Wok Cooking (on models with sealed burners)
We recommend that you
use only a
Do not use woks that have support rings. Use of these
types of woks, with or
without the ring in place,.::#[; : u!:.:@ s’<
above allowable current
can be dangerous. Placing
*
standards. This can be hazardous to your health.
the ring ov;r the burner irate may cause the burner to work improperly resulting in carbon monoxide levels above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.
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