LG CBGD2414S Owner's Manual page 11

en-us_main.book.book Page 11 Monday, February 19, 2024 1:21 PM
Cookware
• Aluminum
Medium-weight cookware is recommended
because it heats quickly and evenly. Most of the
foods brown evenly in an aluminum skillet. Use
sauce pans with tight fitting lids when cooking
with minimum amounts of water.
• Copper
An excellent heat conductor but discolors easily.
• Cast-Iron
If heated slowly, most skillets will give
satisfactory results.
• 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 usually work
satisfactorily if they are used with medium heat
as the manufacturer recommends.
• 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 top of the range
cooking (saucepans, coffee and teapots). Glass
conducts heat very slowly.
• 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 gas
ranges.
Using a Wok
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 can be a health hazard.
Use a 14 inch or smaller flat bottom wok. Make
sure the wok bottom sits flat on the grate.
Woks are available at a local retail store.
Only a flat-bottomed wok should be used.
Stove-Top Grills
Do not use stove top grills on the surface burners.
Using the stove top grill on the surface burner will
cause incomplete combustion and can result in
exposure to carbon monoxide levels above
allowable current standards.
This can be a health hazard.
OPERATION 11