Cooktop Use; Control Knobs; Cooking Tips; Canning - Sears Kenmore 629.45765 Owner's Manual

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Your cooktop is equipped with control knobs that provide
an infinite choice of settings from LOW to HIGH. The knob
can be set on or between any of the numbered settings.
To operate push in and turn the knob in either direction to
the desired setting. An indicator light will glow when a
surface element is turned on, The indicator light will
remain on until the element is turned off. After a cooking
operation, be sure the element and indicator light are off.
To operate dual element:
• Press the rocker switch marked COIL SIZE to select
either the 9" or 6" size element.
NOTE: If the 9" size is selected, both the inner and outer
circles will heat. if the 6" size is selected, only the inner
circle witl heat.
• Push in and turn the LEFT REAR surface control knob
to the desired heat setting.
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To prevent damage to the range or utensil, never operate
surface unit without a pan in place, never allow a pan to
boil dry and never operate an element on HIGH for
extended periods of time.
Food will not cook any faster at a higher setting than
needed to maintain a gentte boil. Water boits at the same
temperature whether boiling gently or vigorously. If a high
setting is used, excessive spattering will occur and food
may stick or burn onto the bottom of the pan.
If a higher heat setting is used to bring liquid to a boil or to
begin cooking, always reduce to a lower setting once
liquid comes to a boil or food begins cooking. Never leave
food unattended during a cooking operation.
Fit the size of the cookware to the size of the element.
This conserves energy.
Use HIGH just until water comes to a boil or pressure is
reached in the pressure canner. Then, reduce to the
lowest heat setting that maintains the boil or pressure.
Prolonged use of HIGH or the use of incorrect canning
utensils will produce excessive heat. Excessive heat can
cause permanent damage to the cooktop.
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Refer to cookware manufacturer's recommendations for suggested heat settings. Some manufacturers do not recommend
the use of HIGH, or the use of HIGH for extended cooking operations.
HIGH
;::_:
Medium-High :
i
:;7-9
Medium
4-6
: Modium-Low :
1-3
To bring liquid to a boil, blanch, preheat skillet, or reach pressure in a pressure cooker.
Always reduce to a lower heat setting when liquids just begin to boil or foods begin to cook.
: Tobrown:orsearmeat; heat oil fOrdeep.fatlrying; scald; tO sauteor fry.: ::::_:i: _::
::_ :;
;Maintain fast boil for large amountsof Iiquids_: :
To maintain moderate to slow boil for large amounts of liquids.
To continue cooking uncovered foods and for most frying operations.
To continue cooking covered foods and to maintain pressure: in :most pressure cookers. : :
Stew, braise or steam operations, :
To maintain boit for small amounts of liquid, poach, steam or simmer.
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LOW To keep foods warm before serving. Melt chocolate.