GE Monogram ZGU375NS Technical Service Manual page 11

Cooktop Cleaning
If cooktop has discolored from high heat, advise
customer to use the furnished cleaner (WB64X93)
identified in Owner's Manual.
Selecting Cookware
Aluminum: Medium-weight cookware is recom-
mended because it heats quickly and evenly. Most
foods brown evenly in an aluminum 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 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 surface
cooking (saucepans, coffee pots, and teapots).
Glass conducts heat very slowly.
Heat-Proof Glass Ceramic: This can be used for
either surface or oven cooking. It conducts heat
very slowly and cools very slowly. Check the
cookware manufacturer's directions to be sure it
can be used on gas cooktops.
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 skillets
generally work satisfactorily if they are used at
medium heat as the manufacturer recommends.
Using Woks
Use woks with the provided support ring on the
center burner only. Make sure that the support ring
is securely locked onto the center grate fingers.
Do not try to use round-bottomed woks without the
ring. You could be seriously burned if the wok tips
over.
The wok ring is designed to accommodate most
standard size woks from 12 in. to 18 in. Ensure
that the wok is properly nested in the ring prior to
cooking. The wok should be stable, and the bottom
of the wok should not touch the center grate when
in the wok ring.
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