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(_O01HU(IH?
Muminum:
Medium-weight
cookware is
reconm/ended
because
it heats
quickly
and
evenly. Most foods
brown
evenly in an
aluminum
skillet.
Use saucepans
with
tight-fitting
lids tot cooking
with minimum
alIlO/lnts
of water.
Cast Iron:
If heated
slowly; most
skillets will
give satistactorv
results.
Enamelware:
IL.rnder some
conditions,
tile
enamel
of some
cookware
may melt.
Follow
cookware
ii/_liltll_lCttli'ei"s
recolnll/endations
t()i"
cooking methods.
Glass: There
are two types of glass cookware--
those
ti)r oven
use only and
those
ti)r surl_ce
cooking
(saucepans,
coffee
and
teapots).
Glass conducts
heat very sh)wlv.
Heatproof
Glass-Cermnic:
Can be used fi)r
either
surlhce
or ()veil cooking.
It conducts
heat very slowly and
cools very slowly. Check
cookware
ill_lntll_lCttli'ei"s
directions
to be S/li'e
it can be used
on gas cooktops.
Stainless
Steel:
This metal
alone
has poor
heating
properties,
and is usually
combined
with COl)per, aluminum
or other
metals
ti)r
improved
heat
distribution.
Combination
metal
skillets
generally
work satistactorilv
if thev are
used at medium
heat as tile manufacturer
I'eCOIIlII/ends.
Woh this way
We recommend
that you use a flat-bottomed
wok,
available
at your local retail store.
Only a fiat-bottomed
wok should
be used.
Do not use a fiat-bottomed
wok on a support
ring.
Placing
tile ring over tile burner
or grate
nlav cause
tile burner
to work improperl>
resulting
in carbon
monoxide
levels above
allowable
current
standards.
This could
be
dangerous
to your health.
"%-//
Usea flat-bottomed wok.
Stove t@
grills
Do not use stove top grills
on your sealed
gas
burners.
If vou 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
vour health.
13
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