Wok Cooking
We recommend that you |
| Do not use woks that have |
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use only a |
| support rings. Use of these types |
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wok. They are available |
| of woks, with or without the ring |
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at your local retail store. |
| in place, can be dangerous. |
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| Placing the ring over the burner |
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| grate may cause the burner to work improperly | |
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| resulting in carbon monoxide levels above allowable | |
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| current standards. This could be dangerous to your | |
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| health. Do not try to use such woks without the ring. | |
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| You could be seriously burned if the wok tipped over. | |
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the cookware you are using.
FOR SAFE HANDLING OF COOKWARE, NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted heat and only serves to heat the handle.
IMPORTANT: Leave a minimum of 11⁄2" between the side of the pan and surrounding surfaces, such as countertop backsplash or side walls, to allow heat to escape to avoid possible damage to these areas.
Surface
Cookware
Aluminum:
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.
Burners
9
