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Surface Cooking
Stair_less Steel Rar_ge
The correct height of tt_e flame mainly depends
on the size of the bottom
of the cooking utensil,
tt_e material
of tt_e cooking utensil, tt_e amount
and Vpe of food and tt_e amount
of liquid in
tt_e utensil.
For safe handling
of cookware,
never let tt_e
flame extend up tt_e sides of tt_e cookware. Any
flame larger dmn tt_e bottom of tt_e cookware is
wasted heat anti only set_,es to heat tt_e handle.
Watch the flame, not the knob, as you reduce
heat.
. For safety reasons the flame must never extend
beyond the bottom
of the cooking utensil.
Never allow flames to curl up the side of the
pan.
. Be vm T careflfl if the pans have plastic handles,
as these large professional-size
burners
can
flame up on the outside of the pan anti melt or
bubble the handles.
. Utensils which conduct
heat slowly (such as
glass-cermnic)
should be used with medium
to
low flmnes. If you are cooking with a large
amount of liquid a slightly larger flame can
be used.
Incorrect
Correct
C-')
(
Note: The flame size on a gas burner should match the
cookware you are using.
_1
3"
CO0[gZOglTe
Do not operate
a burner
for an extended
period of time without cookware on the grate.
The finish on the grate may chip without
cookware to absorb the heat.
Aluminum:
Medium-weight
cookware is
recommended
because it heats quickly and
evenly. Most foods brown evenly in an
alumimml
skillet. Use saucepans
with tight-
fitting lids for cooking with minimum
amounts
of water.
Cast Iron: If heated slowly, most skillets will
give satisfactory results.
Enamelware:
Under
some condiuons,
the
enmnel of some cookware may melt. Follow
cookware manufitcmrer's
recommendauons
for cooking methods.
Glass: There are two types of glass cookware-
those for oven use only anti those for surfitce
cooking (saucepans,
coffee anti teapots).
Glass
conducts
heat ve U slowly.
Heatproof
Glass-Ceramic:
(;an be used fbr
either surface or oven cooking. It conducts
heat ve,y slowly and cools vei T slowly. Check
cookware manufimmrer's
direcuons
to be sure
it can be used on gas cooktops.
Stainless Steel: This metal alone has poor
headng
properties,
anti is usually combined
with copper, ahnnimm_
or other metals for
improved
heat distribudon.
Combination
metal skillets generally
work satisfitctorily if
they are used at medium
heat as the
manuf_mmrer
recommends.
Wok: A large, professional-sized
wok anti
wok ring, specially designed
for use on this
range, is available fi'om your dealer. Ask for
model ZXWK22Y.
12
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