Wok Cooking - GE JBW3 Use And Care & Installation Manual

Wok Cooking

We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
The following information will help you choose
cookware which will give good performance.
Stainless Steel:
highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Aluminum:
heavy weight recommended
Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be
low melting point, thin weight aluminum should not
be used.
Porcelain/enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
SURFACE COOKWARE TIPS
(Glass Cooktop models only)
- -
Do not use woks that have
support rings. Use of these
types of woks, with or
without the ring in place, can
be dangerous. Placing the ring
over the surface unit will
cause a build-up of heat that
will damage the porcelain
cooktop. Do not try to use
such woks without the ring.
You could be seriously burned
if the wok tipped over.
Copper Bottom:
heavy weight recommended
Good performance, but copper may leave residues
which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned
immediately. However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that
will permanently stain the cooktop.
Glass-ceramic:
not recommended
Poor performance. May scratch surface.
Usable, but not recommended.
Stoneware:
Poor performance. May scratch the surface.
Usable, but not recommended.
Cast Iron:
not recommended
Poor performance. May scratch the surface.
Usable, but not recommended.
Do not use woks that
have support rings.
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