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CARE RECOMMENDATIONS
Care Recommendations
CLEANING
Stainless steel
Use a nonabrasive stainless steel cleaner and apply with a soft lint-free cloth. To bring out the natural
luster, lightly wipe surface with a water-dampened microfiber cloth followed by a dry polishing chamois.
Always follow the grain of stainless steel.
Control panel
Use a spray degreaser to remove fingerprints and food soil. Spray on a cloth before wiping panel.
IMPORTANT NOTE:
Do not spray cleaners directly on the control panel.
Control knob
Using a damp cloth, wipe with mild detergent or a spray degreaser; rinse and dry. Do not spray cleaners
directly on the control knob. Do not place in the dishwasher.
Burner grate
Remove and place on a flat surface near the sink. Clean with hot water and mild detergent or paste of
baking soda and water. Do not immerse in water. Towel dry.
Burner
Allow to cool. Use mild detergent or a spray degreaser to clean. Rinse with water and towel dry.
Igniter
Keep dry. Never spray water or cleaner directly on the igniter. Avoid contact with the igniter.
Burner pan
Use a spray degreaser to remove greasy spatters. Spray on a cloth and wipe surface. Clean with warm
water and mild detergent. Rinse and dry. For hard water stains, use white vinegar and water.
COOKTOP OPERATION
Cooktop Operation
BURNER CONTROL
To light a burner, push and turn the corresponding control
knob counterclockwise to
. The igniter will begin to
click until burner is lit. Once lit, continue to turn knob coun-
terclockwise to desired setting. Each burner is designed
with electronic re-ignition which reignites the burner if acci-
dentally extinguished.
CAUTION
Never leave pans on a high setting unattended. Be
careful when cooking food in fat or grease; it can
become hot enough to ignite.
Wok Cooking
A wok up to 356 mm in diameter can be used with the
multifunction cooktop. The center section of the burner
grate is removable for wok cooking. Woks distributes heat
evenly and are perfect for stir-frying, steaming, stewing and
braising.
STIR-FRYING
Stir-frying uses very little oil and requires continuous stirring.
Because food is cooked rapidly over high heat, color, flavor,
texture and nutrition are preserved.
1
Heat wok over high heat until hot. Drizzle in oil. Heat until
oil is hot.
2
Add meat to the wok. Cook and stir until done. Remove.
3
Add vegetables requiring the longest cooking time to the
wok, then add remaining vegetables. Cook and stir until
crisp-tender.
4
Return meat to the wok.
Add sauce if desired and stir to
coat.
STEAMING
Steaming helps vegetables retain nutrients. A wok with a lid
or a bamboo steamer can be used to steam food.
1
Pour approximately 51 mm of hot water into the wok.
2
Place wire rack or bamboo steamer in the wok. Water
level should not touch the rack or steamer.
3
Cover wok and bring water to a boil.
4
Add food and cover. Add more water as needed and
cook until steaming is complete.
