Kenmore 790.9010 Series Use & Care Manual page 9

DO NOT use a wok if it is
equipped with a metal ring that
extends beyond the surface
element. Because this ring
traps heat, the surface element
and cooktop surface could be
damaged.
Specialty Pans & Trivets
Woks with fiat 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 cracking of the
glass range surface.
Wire trivets: Do not use wire
trivets. Cookware bottoms must
be in direct contact with the
surface elements.
DO NOT use a wok if it is
equipped with a metal ring.
Because this ring traps heat,
the cooktop surface could be
damaged.
For glass smoothtop models,
only fiat bottomed woks (without
support rings) may be used.
Canning Tips & information
1. Use tested recipes and follow instructions carefully. Check with
your local manufacturer of glass jars for the latest canning
information.
2. Use fiat-bottomed canners only. Heat is spread more evenly when
the bottom surface is fiat.
3. Center canner on the burner grate.
4. Start with hot water and a high heat setting to reduce the time it
takes to bring the water to a boil; then reduce the heat setting as
low as possible to maintain a constant boil.
5. It is best to can small amounts and light loads.
Prevent damage to cooktop:
1. Do not use water bath or pressure canners that extend more than
one inch beyond the edge of the burner grate.
2. Do not leave water bath or pressure canners on high heat for an
extended amount of time.
3. Alternate surface units between each batch to allow the units and
surrounding surfaces to cool down. Try to avoid canning on the
same burner unit all day.
Safe canning requires that harmful micro-organisms
are destroyed and the jars are sealed completely. When canning in
a water bath canner, a gentle but steady boil must be maintained
continuously for the required time.
Canning can
generate large amounts of steam.
Use extreme caution to prevent
burns. Always raise the lid to vent
steam away from you.