Selecting Surface Cooking Utensils; Speda - Kenmore Slide-in 790.4635 Use & Care Manual

SeMecting Surface Cooking UtensiMs
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 instruco
tions_ Some utensils were not made to be
used in the oven or on the cooktop_
*GOOD
m
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
o 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_
Pan overhangs unit by more than 25
cm(1")
Heavy handle tilts pan
Pan is smaller or larger than element,
w
Specialty Pans & Trivets
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. Tile bottom surface of tile
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 coutd be damaged.
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface elements.
For gJass smoothtop models, only
fiat bottomed woks (without
support rings) may be used.
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