Surface Cooking; Using Woks - Kenmore 790.4273 Series Use & Care Manual

Surface Cooking
Use Proper Cookware
Cookware should
have flat bottoms that
make good contact
with the entire surface
heating element.
Check for flatness by
rotating a ruler across
the bottom of the
cookware (See Figure
2). Be sure to follow
the recommendations
for using cookware as
shown in Figure 1.
Figure 2
Note: The size and type of cookware
used will influence the setting needed
for best cooking results.
CORRECT
I
t t
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount
of food to be prepared and the
size of the surface element.
• Made of material that conducts
heat well.
• Easy to clean.
• Always match pot diameter to
element surface diameter.
INCORRECT
• Curved and warped pan bot-
toms.
÷1
• Pan overhangs unit by more
than one-half inch.
• Pan is smaller than the ele-
ment.
• Heavy handle tilts the pan.
Figure 1
Using Woks
For ceramic glass cooktop mod-
els, use only flat bottomed woks
(without support rings).
DO NOT use a wok if
it is equipped with a metal ring that
extends beyond the surface ele-
ment. Because this ring traps heat,
the surface element and cooktop
surface could be damaged.
Wire trivets : Do not use wire triv-
ets. Cookware bottoms must be in
direct contact with the surface cook-
ing areas.
DO NOT use two
surface cooking areas to heat one
large pan such as a roaster or grid-
dle. If the pan boils dry, the bottom
surface of the pan could damage
the glass ceramic cooktop, cause
discoloring or crazing of a porce-
lain enamel surface, and damage
surface heating elements and drip
pans.
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