Sub-Zero CT15G, CT36G, CT30G manual L F GAS Cooktop U S E & C a R E

W O L F GAS COOKTOP U S E & C A R E

VENTILATION O P T I O N S COOKWARE S E L E C T I O N

IMPORTANT NOTE: It is recommended that you operate the Wolf gas cooktop with either a Wolf cooktop ventilation hood, downdraft system or Pro ventilation hood. Contact your Wolf dealer for details.

Cooktop Wall Hood – 30" (762) or 36" (914) widths in classic stainless steel.

Cooktop Island Hood – 42" (1067) width in

classic stainless steel.

Downdraft Ventilation System – 30" (762), 36" (914) or 45" (1143) widths, with top cover and control panel in classic, platinum and carbon stainless steel finishes (45" downdraft available in classic finish only).

Pro Wall Hood – 22" (559), 24" (610) or 27"

(686)depths and 30" (762) to 66" (1676) widths in classic stainless steel.

Pro Island Hood – 36" (914) to 66" (1676) widths in classic stainless steel.

Pro Hood Liner – available in widths to accommodate 30" (762) to 60" (1524) hood shells.

All hoods have welded seams, sealed halogen lighting and removable, dishwasher-safe filters.

For best results, we recommend medium- to heavy-weight pans that have a flat base, metal handle and a good-fitting cover.

Look for pans that are made of materials with good heat conductivity, such as aluminum and copper. These metals are sometimes found ”sandwiched” between the inner and outer layers of the pan. If present, whether visible from the outside or not, they aid in evenly conducting heat.

Use the following guidelines when selecting cookware:

Griddles or open roasters that span two burners are suitable, providing they are not warped.

When a large pan is centered over a burner, the diameter should not exceed 10" (254).

When using pans made of cast iron, enameled steel or glass ceramic, or coated with a nonstick finish, select lower flame settings. High heat applied to such materi- als will cause ”hot spots,” scorching and burning.

Cover pans while cooking; covers improve cooking efficiency. Water boils faster, using less fuel, and the kitchen stays cooler.

Select high-sided (deep) pans rather than ones with very wide bases and low sides. High sides will minimize liquids boiling over the pan.

Pans with oversize bases that extend beyond the cooktop frame should not be used. On HIGH settings, heat may be trapped beneath the pan, causing perma- nent damage to the surface finish.

Use the front burners for larger pans. The pans are easier to handle, especially when hot.

Use a wok with a flat bottom.

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