Wok
We recommend that you
use only a flat-bottomed
wok.
are available
at your local retail store.
not use woks
without the support ring in’
pi=, is dangerous because
the wok is unstable. With the
ring in place, heat will be trapped inside the ring
and may cause damage to the porcelain
not try to use such woks without the ring. You
be seriously burned if the wok tipped over.
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other
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.
best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit.
pan should not extend over the
Not over 1“
1“
edge
of the surface unit more than inch.
Deep Fat
not
with fat that may
over when adding food.
Frosty foods bubble vigorously. Watch food frying at high
Keep the range and hood clean from grease.
10
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