Usingthsgassurfacshurnsm.
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly
and e;'enk. Most foods brown evenly in an
aluminum skillet. Use saucei)ans with tight-
fitting lids when cooking with minimum
_lIllo/Ints of wateE
Cast-Iron: If heated slowly, most skillets will
give satisii_ctorv results.
Enamelware:Under some conditions,
tile enaillel of SOIlle cookw;iFe Ill}IV I//elt.
Follow cookware ill_lnllIilCtlli'eiJs
recommendations tor cooking methods.
Glass: There are two types of glass
cookware--those ti)r oven rise onlY and
those for toi>ofXrange cooking (saucepans,
coffee and teapots). Glass conducts heat
very slowly:
HeatproofGlassCeramic:Can be used tot
either SUltilce or oven cooking. It conducts
heat very slowly and cools very slowly: Check
cookware i/lantllilCttli'ei"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 copl)e_; aluminmn or other metals for
improved heat distribution. Combination
metal skillets usually work safisfl_ctofilv if
they are used with medium heat as the
Ilia n/llil Cttli'ei" i'ecoi//illends.
Stove Top Grills
Do not use stove top grills on vour sealed
gas burne_. If you use the stove top grill
on tile sealed gas burne_; it will cause
incomplete combustion and can result
in exposure to cm4)on monoxide levels
above allowable current standards.
Thiscanbehazardousto yourhealth.
Use a fiat-bottomed wok.
Wok This WaF
Werecoror,qervJthatyouusea flabbottomedwok.
They are available at your/oca/retail store.
OMv a flat-bottomed wok should be i_sed.
Do inlet i_se a flat-bottomed wok with a
wok ho]de_;
Do m_ot use a flat-bottomed _ok om_ a
slq_port rim_g, P]acim_g the rim_g o_er the
bm'm?eror g]wte may came the bm'mler
to work improper{> rem]tim_g im_carbo_
m(moxide ]e', eIs above allowable cl_rrem_t
stam_dards. This c(tl*]d be dam_gerol*s to
v(ll*r health.
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