(continued)
Top-of-Range Cookware
Aluminum: Medium-welghl
cookware
because heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids when cooking
with minimum amounts of water.
Cast-Iron: If heated slowly, most skillets
give
satisfactory results.
Enamelware: Under some conditions, the enamel of
some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods.
There two types of
cookware-thos
e
for oven use only and
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 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.
Grills
(on models with sealed burners)
Wok Cooking
(on models with sealed burners)
Do not use stove top grills
recommend that you
on your sealed gas burners.
use only a flat-bottomed wok.
If you use the stove top
They are available at your local
grill on the sealed gas
retail store.
burner it will cause
Do not use woks
that have
incomplete combustion and
can result in exposure to
support rings. Use
of these
types of woks, with or
carbon monoxide levels
above allowable current
without the ring in place,
standards. This can be
can be dangerous. Placing
... —
hazardous to your health.
the ring over the burner grate may cause the burner
to work improperly resulting in carbon monoxide
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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