Wok Cooking - GE JGBP26GEN Use And Care & Installation Manual

How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the
cookware you are using.
FOR SAFE HANDLING OF
COOKWARE NEVER LET
THE FLAME EXTEND
UP THE SIDES OF THE
COOKWARE. Any flame larger than the bottom
of the cookware is wasted and only serves to heat
the handle.
When using aluminum or aluminum-clad stainless
steel pots and pans, adjust the flame so the circle it
makes is about 1/2 inch smaller than the bottom of
the cookware.
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet. Use
saucepans with tight-fitting lids when cooking with
minimum amounts of water.
Cast-Iron: If heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel of
some cookware mav melt. Follow cookware
manufacturer's recommendations for cooking methods.
Glass:
There are two types of glass cookware-those
for oven use only and those fo; top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.

Wok Cooking

(on models with sealed burners)
We recommend that you
use only a flat-bottomed
wok. They are available at
your local retail store.
Do not use woks that have
support rings. Use of these
types of woks, with or
without the 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 dangerous to your health.
Do not try to use such woks without the ring. You
could be seriously burned if the wok tipped over.
When boiling, use this same flame size—1/2 inch
smaller than the bottom of the cookware-no matter
what the cookware is made of. Foods cook just as
quickly at a gentle boil as they do at a furious, rolling
boil. A high boil creates steam and cooks away
moisture, flavor and nutrition. Avoid it except for
the few cooking processes that need a vigorous boil.
When frying or warming foods in stainless steel,
cast iron or enamelware, keep the flame down
lower—to about 1/2 the diameter of the pan.
When frying in glass or ceramic cookware, lower
the flame even more.
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.
Stainless Steel: 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
manufacturer recommends.
Use of Stove ToP Grills
(on models with seal;d burners)
not use stove
on your sealed gas burners.
If you use the stove top
grill on the sealed gas
burner it will cause
incomplete combustion
and can result in exposure
to carbon monoxide levels
above allowable current standards.
This can be hazardous to your health.
with medium heat as the
top grills
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