Surface Cooking - Kenmore GAS COOKTOP Use & Care Manual

Surface Cooking

Use Proper Cookware
Cookware should
have flat bottoms that
make good contact
with the entire
surface heating
element. Check for
flatness by rotating a
ruler across the
bottom of the cookware (See Figure 1). Be
sure to follow the recommendations for
using cookware as shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
cooking results.
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.
Using a wok
(not supplied ) Woks with flat bottoms suitable for use
Using a Griddle
The griddle is intended for direct food
cooking and can be used on both sides
(Figures 4 and 5). Do not use pans or
other cookware on the griddle. Doing so
could damage the finish. With the grate in
position over the burner, set the griddle on
top of the grate positioning the notches in
the griddle over the grate fingers(Figures 3
and 4).
Always place the griddle on the grate before to turn on the burner.
Always use potholders to remove the griddle from the grate. Allow the griddle to cool before removing. Do
not set hot griddle on surfaces that cannot withstand high heat; such as countertops.
Be sure the griddle is positioned correctly and stable before use to prevent hot spills and possible burns.
CORRECT
• Flat bottom and straight
• Tight fitting lids.
Figure 1
• Weight of handle does not tilt
• Pan sizes match the amount
• Made of material that
• Easy to clean.
* Specialty pans such as lobster pots, griddles and pressure cookers may
be used but must conform to the above recommended cookware
requirements.
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).
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct con-
tact with the grates.
(not supplied )
sides.
pan. Pan is well balanced.
of food to be prepared.
conducts heat well.
Figure 4
Side with grooves
Figure 3
6
INCORRECT
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
Figure 2
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
Figure 5
Flat Side