Specialty Cookware - Forza FRT304GN Utilisation Et Entretien

Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking.
Do not let plastic, paper or cloth come in contact with a hot burner grate. They may melt or catch fire.
Never let a pan boil dry. This can damage your pan and the cooking surface.
Professional quality pans with metal handles are recommended because plastic handles can melt or blister if the flame
extends up the side of the pan. Professional quality pans are found at restaurant supply stores and gourmet specialty shops.
All cookware should have these characteristics: good heat conductivity, good balance, correctly sized base diameter, a
heavy, flat base, and a proper fitting lid.
For best cooking results, the flame should be contained under the bottom of the pan.
Aluminum and copper are pan materials that conduct the heat quickly and evenly. These metals are sometimes attached to
the base or in the core between stainless steel.
A heavy, flat base is more apt to remain flat when heated. Pan bases that are warped, dented, ridged or too lightweight will
heat unevenly. Heat and cool pans gradually to avoid sudden temperature changes which tend to distort cookware.
DO NOT add cold water to a hot pan.
A properly fitting lid will shorten cooking time and make it possible to use lower heat setting.

Specialty Cookware

Woks
Either flat-based or round-bottom woks with the accessory ring can be used on all models. Round bottom woks must be
used with a support ring. The Wok pan and the porcelain-coated cast iron wok support ring must be purchased separately.
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