Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
COOKWARE TIPS
have support rings.
Use of these types of woks
without the support rmg m
the wok is unstable. With the
ring in place, heat will be trapped inside the ring
and may cause damage to the porcelain cooktop.
Do not try to use such woks without the ring. You
could be seriously burned if the wok tipped over.
Cookware
Use medium- or heavy-weight cookware. Aluminum
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
the surface unit. The pan should not extend over the
Not over 1“
Over 1”
edge of the surface unit more than 1 inch.
Deep Fat Frying
Do not overfill 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.
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