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Watchthe flame,not the knob,as
yoLi reduce heat.
Theilame sizeon agas burner
shouldmatch thecookwareyou
are using.
1I
FOR SAFE HANDLING OF
COOKWARENEVER LET THE
FLAME EXTEND UP THE
SIDES OF THE COOKWARE.
Any flame largerthan the bottom
of ~hecookwa~eis wasted and only
servesto heat the handle.
Ivhen using aiuminum o$-
aluminum.-clad stainless steel
pots and pans, adjust the flame
so the circle it makes is about 1/2
inch smaller than the bottomof
thecookware.
WheX~boiling, use this same
flame size—1/2 inch smaller than
the bottom of thecookware—no
matter what thecookware is made
of.Foods cookjust as quickly at
agentle boil tisthey do at a
furious, rolling boil. Ahigh boil
creates steam and cooks away
n~oisture,flavor and nutrition.
Avoidit cxccpt for the few
Tap”of”Rang@cookware
Alumi]Ium: Medium-weight
cookwareisrecommendedbecause
it heats quicklyand evenly.Most
foods brownevenly in an
aluminumskillet.Mineralsin food
and water will stain but will not
harm aluminum.Aquick scour
with asoap-filledsteelwoolpad
after eacl~use keeps aluminum
cookware lookingshinyand new.
Use saucepanswith tight-fitting
lids when cooking with minimum
amountsof water.
Cast Iron: If heated slowly,
most skilletswill give satisfactory
results.
Enamelware: Under some
conditions,the enamel of some
cookware may melt. Follow
cookware manufacturer’s
recommendations for cooking
methods.
Glass: There are two types of
glass cookware-those for oven
use only and those for top-of-range
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.
StainlessSteel: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.
wok CoQMng
(onmodelswithsealedburners)
v=
Werecommendthat you use only ;
flat-bottomedwok.They are
availableat your localretail store.
Do notuse woks that have supporl
rings.Use of these types of woks,
with or withoutthe ring in place,
can be dangerous.Placing the ring
over the burner grate may cause
the burner to work improperly
resulting in carbon monoxide
levels above allowable current
standards.This could be dangerou
to your health. Do not try to use
such woks without the ring. You
could be seriouslyburned if the
wok tipped over.
useofstoveTopGrills
(onmodelswith sealedburners)
Do not use stove top grills on your [
sealed gas burners. If yet] use the
stove top grill on the sealed gas
burner it will cause incomplete
combustion and can result ill
exposure to carbon l-noilol{icle
levels above allowable current
standards. This can be l~azardot~s
to your health.
,’
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