Surface Cooking - Kenmore 790.7540 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 1). Be sure to follow the
recommendations for using cookware as
shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
cooking results.
Note: Always use a utensil for its intended
purpose. Follow manufacturer's instructions.
Some utensils were not made to be used in
the oven or on the cooktop.
Using a wok
Figure 3
Care & Seasoning of the Griddle
Before first use:
• Wash Griddle in hot soapy water. Rinse and then dry completely.
• Apply a thin coat of vegetable oil to the entire surface (front and back of griddle).
• Preheat your oven to 350°F. Place the griddle on the upper rack in your oven.
• Bake griddle for 1 hour at 350°F, then turn oven OFF and let cool before removing.
• The surface may appear to have a tacky feel to it from the seasoning process. If de-
sired, wash the griddle in hot soapy water, rinse well, and dry completely.
After each use:
• To prevent rusting, store in a dry place and keep uncovered.
• After each use, clean with a stiff brush and hot water only.
• DO NOT CLEAN GRIDDLE IN DISHWASHER.
• Dry immediately and apply a light coating of vegetable oil to griddle before storing.
Using the Griddle:
• Place either side of the griddle centered over the left side gas burners.
• Preheat the griddle for 5 minutes on medium to medium low setting. Slow preheat
ensures even heat distribution during the cooking process.
• DO NOT preheat the griddle on HI setting. Preheating on HI may warp the griddle and
prevent even heat distribution.
CORRECT
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not tilt
Figure 1
pan. Pan is well balanced.
• Pan sizes match the amount
of food to be prepared.
• Made of material that
conducts heat well.
• Easy to clean.
* Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware
requirements.
Woks with flat bottoms suitable for use on
your cooktop are available in most
cookshop or hardware stores. Round-
bottomed woks (with a support ring that
does not extend beyond the burner
circumference) may also be used. The
metal ring was designed to support the wok
safely when it is filled with large amounts of
liquids (soup making) or fat (frying).
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
INCORRECT
• Curved and warped pan bottoms.
• Pan overhangs burner grate by
• Heavy handle tilts pan.
• Flame extends beyond pan.
Figure 2
DO NOT use a wok if it is equipped with
a metal ring that extends beyond the
burner circumference. Because this
ring traps heat, the surface unit and
cooktop surface could be damaged.
11
more than 2.5 cm (1").
Figure 5
Figure 4