ENGLISH
5
Using Woks
DO NOT use
two
surface cooking areas to heat
one large pan such as a roaster
or griddle. If the pan boils dry,
the bottom surface of the pan
could damage the glass ceramic
cooktop, cause discoloring or
crazing of a porcelain enamel
surface, and damage surface
heating elements and drip pans.
For ceramic glass cooktop models,
use only flat bottomed woks
(without support rings).
Surface Cooking
Use Proper Cookware
Cookware should have
flat bottoms that make
good contact with the
entire surface heating
element. Check for
flatness by rotating a
ruler across the bottom
of the cookware (See
Figure 2). Be sure to
follow the
recommendations for
using cookware as
shown in Figure 1.
Note:
The size and type of cookware
used will influence the setting needed
for best cooking results.
Figure 1
Figure 2
CORRECT
• Flat bottom
and straight
sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount of
food to be prepared and the
size of the surface element.
• Made of material that conducts
heat well.
• Easy to clean.
• Always match pot diameter to
element surface diameter.
INCORRECT
• Curved and warped pan
bottoms.
• Pan overhangs unit by more
than one-half inch.
• Pan is smaller than the
element.
• Heavy handle tilts the pan.
DO NOT
use a wok if
it is equipped with a metal ring that
extends beyond the surface ele-
ment. Because this ring traps heat,
the surface element and cooktop
surface could be damaged.
Wire trivets :
Do not use wire triv-
ets. Cookware bottoms must be in
direct contact with the surface cook-
ing areas.
