GE CGP350 Owner's Manual page 6

Using the cooktop burners.
How to Select Flume Size
For safe handling of cookwam, never let the
flames extend up the sides of the cookware.
Watch the flame, not the knob, as you reduce
heat. The flame size on a gas burner should
match the cookware
you are using.
Any flame larger than the bottom of the
cookware is wasted and only servesto heat the
handle.
Use a fiat-bottomed wok.
Wok This Wuy
We recommend that you use a 14-inch or
smaller flat-bottomed wok. They are available at
your local retail store.
Only a flat-bottomed wok should be used.
Make sure the wok bottom sits flat on the
grate.
Do not use a wok support ring. Placing the
ring over the burner or grate may cause the
burner to work improperly, resulting in carbon
monoxide levels above allowable standards.
This could be dangerous to your health.
Cookwure
Aluminum:
Medium-weight cookware is
recommended because it heats quickly and
evenly. Host foods brown evenly in aluminum
cookware. Use saucepans with tight-fitting
lids when cooking with minimum amounts of
water.
Enamelware: Under some conditions, the
enamel of some cookware may melt. Follow
cookware manufacturer's recommendations
for cooking methods.
Gloss: There are two types of glass cookware:
those for oven use only and those for cooktop
cooking (saucepans, coffee and tea pots).Glass
conducts heat very slowly.
Cast Iron: If heated slowly, most cookware will
give satisfactory results.
HeatproofGlass-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 a gas cooktop.
Stoinless Steel'. This metal alone has poor
heating properties and is usually combined
with copper, aluminum or other metals for
improved heat distribution. Combination metal
cookware usually works satisfactorily if it is
used with medium heat as the manufacturer
recommends.
Home Cunning Tips
Be sure the canner is centered over the burner.
To prevent burns from steam or heat, use
caution when canning.
Use recipes and procedures from reputable
sources. These are available from
manufacturers such as Ball®and Kerr®and the
Department of Agriculture ExtensionService.