Using The Cooktop Burners - GE JGP328 Owner's Manual

Using the cooktop burners.

Use a flat-bottomed wok.
8
How to Select Flame Size
For safe handling of cookware, 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.
Wok This Way
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.
Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly
and evenly. Most 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.
Glass: 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.
Home Canning Tips
Be sure the canner is centered over
the burner.
To prevent burns from steam or heat,
use caution when canning.
Any flame larger than the bottom of the
cookware is wasted and only serves to
heat the handle.
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.
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 a gas cooktop.
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
cookware usually works satisfactorily
if it is used with medium heat as the
manufacturer recommends.
Use recipes and procedures from
reputable sources. These are available
from manufacturers such as Ball
Kerr ® and the Department of Agriculture
Extension Service.
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