Selecting Surface Cooking Utensils; Specialty Pans &Trivets - Sears Kenmore ELITE 790.46812 Use & Care Manual

Selecting Surface Cooking Utensils
For best result and energy conservation, choose cooking utensils that
havethese characteristics:
Pans should have flat bottoms. Check for
flatness by rotating a ruler across the bottom.
There should be no gap between the pan and
ruler.
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.
Do not use griddle over more
than one burner because it could damage your
cooktop. It can also result in exposure to carbon
monoxide levels above allowable current
standards and be hazardous to your health.
*GOOD
W
OFiat bottom and straightsides.
oTight fitting lids.
oWeight of handledoesnot tilt pan.
Paniswei[ balanced.
®Pansizesmatchthe amount of
food to be prepared.
OMade of a materialthat conducts
heatwd[.
• Easy to clean.
POOR
o Curved and walped pan
bottoms
_ii!i@i
z_
• Panoverhangsunit by more than
one inch o_2,5 cm
o Heavy handle tilts pan
o Flame extends beyond unit
* Specialty pans such as lobster pots, griddles and pressure cookers may be used but
must conform to the above recommended cookware requirements.
Specialty Pans & Trivets
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).
DO NOT use a wok if it isequipped with a
metal ring that extends beyond the
burner unit. Because this ring traps heat,
the surface unit and cooktop surface
could be damaged.
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct
contact with the grates.
DO NOT use two burner units to heat one large pan such as a
roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the
pan in either of these situations could cause discoloring or crazing of the appliance
cooking surface, and damage to the grates and burner units.