Top-Of-Range Cookware - IO Mabe IO7660 Manual De Uso Y Cuidado

Top-of-range cookware

Aluminum: Medium-weight cookware
is recommended because it heats
quickly and evenly. Most foods brown
evenly in an aluminum skillet. Use
saucepans with tight-fitting lids when
cooking with minimum amounts of
water.
Stainless Steel: This metal alone has
poor heating properties and is usually
combined with copper, aluminum or
other metals for improved heat distribu-
tion. Combination metal skillets usually
work satisfactorily if they are used with
medium heat or as the manufacturer
recommends.
Cast-Iron: If heated slowly, most
skillets will give satisfactory results.
Stove top drills
Do not use an aftermarket stove top
grill on your gas surface burners. A
stove top grill will cause incomplete
combustion resulting in carbon monoxi-
de levels above allowable standards.
This could be hazardous to your health.
Using a wok
Use only a flat-bottomed wok with a
diameter of a 14 inches or less. 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 hazardous to your health.
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Enamelware: Under some conditions,
the enamel of some cookware may
melt. Follow the cookware manufactu-
rer's recommendations for cooking
methods.
Glass: There are two types of glass
cookware—those for oven use only and
those for top-of-range cooking (sauce-
pans, coffee and teapots).
conducts heat very slowly.
Heatproof Glass Ceramic: Can be
used for either surface
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 ranges.
No use rejillas para la parte superior de
la parrilla.
Use un wok con fondo plano
Glass
or oven