Surface Cooking - Kenmore 790.3223 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
CORRECT
• Flat bottom and straight
sides.
• Tight fitting lids.
Figure 1
• Weight of handle does not tilt
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 unit) 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 triv-
ets. Cookware bottoms must be in
direct contact with the grates.
INCORRECT
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
Figure 2
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.