Selecting Surface Cooking Utensils; Specialty Pans &Trivets - Kenmore 790.46992 Use & Care Manual

Selecting Surface Cooking Utensils
For best result and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms that make
good contact with the entire surface ele_
ment. Check for flatness by rotating a ruler
across the bottom. There should be no
gaps between the pan and ruler.
Note: Always use a utensil for its intended
purpose. Follow manufacturer's instruc_
tions. Some utensils were not made to be
used in the oven or on the cooktop.
Specialty Pans & Trivets
*GOOD
t t
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt pan. Pan
is well balanced.
• Pan sizes match the amount of food to
be prepared and the size of the surface
element.
• Made of material that conducts heat
well.
• Easyto clean.
Specialty pans such as lobster pots, griddles
and pressure cookers may be used but must
conform to the above recommended cook_
ware requirements.
POOR
• Curved and warped pan bottoms.
m
1
I : u
• Pan overhangs unit by more than 2.5
cm(1 ").
m
1
m
• Heavy handle tilts pan.
• Pan is smaller or larger than element.
U
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
DO NOT use two
elements (if the cooktop is not
equipped with bridge element) 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
range surface.
DO NOT use a wok if it is equipped
with a metal ring. Because this ring
traps heat, the surface element and
cooktop surface could be damaged.
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface elements.
For glass smoothtop models, only
flat bottomed woks (without
support rings) may be used.
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