Before Setting Surface Controls; Using Proper Cookware; Cookware Material Types; Using A Wok (Not Supplied) - Kenmore 790.3262 Series Use & Care Manual

Before Setting Surface Controls

Using Proper Cookware

Do not place flammable items such as plastic
salt and pepper shakers, spoon holders or plastic wrappings on
the cooktop when it is in use. These items could melt or ignite.
Potholders, towels or wooden spoons could catch fire if placed
too close to the range cooktop.
Important:
Do not place aluminum foil, or any material that can melt on the
range cooktop. If these items melt they may damage the
cooktop.
For best cooking results, cook-
ware should have flat bottoms
that rest level on the surface
burner grate. Before using
cookware, check for flatness by
rotating a ruler across the bot-
tom of the cookware (See
Figure 3). Be sure to follow rec-
ommendations for using cook-
ware (See Figure 4).
Figure 3: Testing cookware
Important:
The size and type of utensil used, and the amount and type of
food being cooked will influence the burner flame setting
needed for best cooking results. 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.

Cookware Material Types

The cookware material determines how evenly and quickly heat
is transferred from the surface element to the pan bottom. The
most popular materials available are:
Aluminum - Excellent heat conductor. Some types of food will
cause it to darken (Anodized aluminum cookware resists staining
and pitting).
Copper - Excellent heat conductor but discolors easily.
Stainless Steel - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain heat very
well. Cooks evenly once cooking temperature is reached.
Porcelain-enamel on metal - Heating characteristics will vary
depending on base material.
Glass - Slow heat conductor.
CORRECT
• 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.
• Made of material that
conducts heat well.
• Easy to clean.
Figure 4: Cookware recommendations
Important note:
Specialty pans such as lobster pots, griddles and pressure
cookers may be used but must conform to the above recom-
mended cookware requirements.

Using a Wok (not supplied)

Woks with flat bottoms suitable for use on your cooktop are
available in most cookware 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 contact with the grates.
Figure 5: Cookware recommendations
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.
9
INCORRECT
• Curved and warped pan bot-
toms.
• Pan overhangs unit by more
than 2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.