GE Monogram ZGU36L4R, ZGU36N6, ZGU36N4D, ZGU36N4R, ZGU36L4D, ZGU36L6, ZGU48L6R Cookware, Wok cooking

Using Your Cooktop

Stainless Steel Cooktop

Cookware

Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fitting lids for cooking with minimum amounts of water.

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 conductors 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.

Wok cooking

All burner grates are designed to support wok cooking. For easy access and additional clearances to combustibles, we suggest using a front burner for wok cooking.

Lift out one burner grate at the front. Turn it over and replace in the grate frame. The wok side is contoured to support a wok with a round or bowl shaped bottom. This design eliminates the need for a wok ring and will accommodate most woks.

Check to be sure that your wok fits securely and is stable when placed on the wok grate.

CAUTION: Good wok stability is best achieved by using round-bottom woks. Flat-bottom woks are not recommended. Avoid using woks with extremely smooth, untextured, bottom surface finishes as these may allow undesired rocking of the wok in the grate cradle.

ATTENTION : Pour obtenir une bonne stabilité de travail, il vaut mieux utiliser des woks à fond rond. Les woks à fond plat ne sont pas recommandés. Évitez d’utiliser des woks dont le fond a une surface extrêmement lisse, sans texture, car il peuvent occasionner un balancement imprévu du wok dans le trou de la grille.

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