GE Monogram ZGU48N4G Owner's Manual page 15

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Using Your Coo top
Stainless Steel Coohtop
(]oo]gTI)(Ire Aluminum: Medium-weight cookware is
recommended because it heats quickly
and evenl> Most toods brown evenly ill
all aluminum skillet. Use saucepans with
tight-fitting lids lot cooking with minim um
amotlllts oi water.
Cast Iron: If heated slowly, most skillets will
give satiMhctorv results.
Enamelware: Llnder some conditions, tlle
enamel of SOllle cookware may Illelt. Follow
cookware illant/_hCttlrer's recommendations
for cooking methods.
Glass: There are two types of glass cookwate--
those tiw oven use only and those for surthce
cooking (saucepans, cottee and teapots). Glass
conductors heat very slowly.
Heatproof Glass-Ceramic: (;all be used fl_r
either sm'thce or oven cooking. It conducts
heat very slowly and cools ver_ slowb:. Check
cookware
I//antl_tcttlrer's directiolls to
be
Stlre
it call be used on gas cooktops.
Stainless Steel: This metal alone has poor
heating properties, and is usually combined
with copper, aluminum or other metals tor
impr_wed heat distribution. Combination
metal skillets generally work satisihctorily if
they are used at medium heat as tile
Ill an tl]_ilct liter recoil/Ill ends.
Wok
cooking
All burner grates are designed to support
wok cooking. For easy access and additional
clearances to combustibles, we suggest using
a fl'ont burner for wok cooking.
Liit out one bm'ner grate at tile front. Turn
it over and replace in tile grate fl'ame. Tlle
wok side is contoured to support a wok with
a round or bowl shaped bottom. This design
eliminates tlle need fi/r a wok ring and will
aCCOlnlnodate lnost woks.
Check to be sure that yore" wok fits securely
and is stable when placed on the wok grate.
CAUTION: Good wok stability is best achieved
by using round-bottom woks. Flat-bottom woks
are not recommended. Avoid using woks with
extremely smooth, tmtextured, bottom sm'ihce
finishes as these may allow undesired rocking
of the wok in the grate cradle.
ATTENTION : Pore" obtenir une bonne
stabilit(_ de travail, il _;mt mieux utiliser des
woks a iimd rond. Les woks a tired plat ne sont
pas recommandg_s. Evitez d'utiliser des woks
dont le tired a tree surthce extrOmement lisse,
sans texture, car il peuvent occasionner un
balancement imprOvu du wok darts le trou de
la grille.
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