Radiant Cooktop Cooking - Kenmore 911.42675 Use & Care Manual

OPERATION
Radiant Cooktop Cooking
Before you use the cooktop for the
first time, clean it with cooktop
cleaner. This will leave a protective
coating.
The cooking zones are shown by the
outline on the glass. The sign near
each control knob shows you which
radiant zone is turned on by the
knob.
Use pans and woks that are flat on
the bottom. The size of the pan
should match the size of the cooking
zone as closely as possible.
o#om_--_=_ Size of
B < cooking
of pan t zone
Pans should be
flat on bottom.
If you don't know if
your cookware is flat
on the bottom, try this
test. Turn your pan
upside down on the countertop and
place the edge of a ruler flat against
the surface of the pan. Rotate the
ruler a full circle, checking as you
turn for any space between the two
surfaces. The bottom of the pan and
the edge of the ruler should fit flush
against each other all the way across.
Stainless Steel: Highly
recommended for use with your new
cooktop. Especially good with a
sandwich clad bottom.
Aluminum: Heavyweight aluminum
cookware recommended.
Cast Iron: Cast iron cookware that is
completely covered with porcelain
enamel is recommended. Cast iron
that is not covered with porcelain
enamel may scratch the glass
ceramic surface of the cooktop.
Copper Bottom: Has good
performance, but it can leave a
residue on the cooktop surface if
allowed to boil dry.
Glass-Ceramic or Stoneware:
Usable, check for rough edges
or burrs which may scratch the
cooktop surface.
When the knobs are turned on, coils
beneath the glass radiate heat
through the glass to the cooking
utensil. It will take a few moments for
the coils to heat; as they do, a red
glow can be seen on the surface of
the cooktop.
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