Sub-Zero IM15/S - Manual (Page 10)

C O O K WA R E S E L E C T I O N
The diameter of a flat bottom pan should
not exceed 12" (305). If using a pan with an
oversized base on HIGH settings, heat may
be trapped beneath the pan causing perma-
nent damage to the surface finish.
For best results, we recommend medium-
to heavy-weight pans that have a flat base,
metal handle and a good-fitting cover.
Look for pans that are made of materials
with good heat conductivity, such as
aluminum and copper. These metals are
sometimes found “sandwiched” between
the inner and outer layers of the pan
construction. If present, whether visible
from the outside or not, they aid in evenly
conducting heat.
When using pans made of cast iron,
enameled steel or glass ceramic, or coated
with a nonstick finish, select lower flame
settings. High heat applied to such materi-
als will cause “hot spots,” scorching and
burning.
Cover pans while cooking; covers improve
cooking efficiency. Water boils faster, using
less fuel, and the kitchen stays cooler.
Select high-sided (deep) pans rather than
ones with very wide bases and low sides.
High sides will minimize liquids boiling
over the pan.
Refer to the following specific information
on woks.
10
WO K S
Wok cooking is versatile and quick. The bowl-
like pan distributes heat evenly and is perfect
for stir-frying, steaming, stewing and braising.
A wok with a diameter of up to 18" (457) can
be used with the wok grate provided with your
multi-function cooktop. Woks are available in
carbon steel, stainless steel and aluminum.
If possible, purchase a wok with a lid. Follow
the wok manufacturer’s directions for cooking
methods.
To prepare the wok for cooking, wash in soapy
water and dry thoroughly. If the wok is made
of carbon steel, the wok must be seasoned to
prevent rusting. To season, wipe the inside of
the wok with oil. Heat over HIGH heat until a
dark film forms. Do not remove the film.
Use the wok grate provided with your multi-
function cooktop for wok cooking. The wok
should be centered on top of the burner when
placed on the wok grate.
IMPORTANT NOTE: When cooking with a
wok, make sure that the wok is sitting level on
the grate to prevent spills and uneven cooking.
S T I R - F RY I N G
Stir-frying is a method of cooking that uses
very little oil and involves continuous stirring.
Because food is cooked so rapidly, color,
flavor, texture and nutrition are preserved.
Prepare all ingredients in advance.
Heat the wok over HIGH heat until hot.
Drizzle in oil. Heat until oil is hot.
Add meat to wok. Cook and stir until done.
Remove from wok.
Add vegetables requiring the longest
cooking time to the wok. Then add
remaining vegetables. Cook and stir until
crisp-tender.
Return meat to wok.
Add sauce. Stir to coat.
W O L F M U LT I - F U N C T I O N C O O K TO P U S E & C A R E
Never leave a pan on the HIGH setting
unattended. Be particularly cautious
when cooking food in fat or grease. It can
become hot enough to ignite.