Kenmore ELITE 790.99613 Use And Care Manual page 7

Surface Cooking
Specialty Pans & Trivets
DO NOT use a wok if it is
equipped with a metal ring.
Because this ring traps heat, the
cooktop surface could be
damaged.
Canning Tips
& Information
Canning can generate
large amounts of steam. Use ex-
treme caution to prevent burns.
Always raise the lid to vent steam
away from
Woks with flat bottoms suitable for use on your
cooktop are available in most cookshop or hard-
ware 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.
* Specialty pans such as lobster pots, griddles and
pressure cookers may be used but must conform
to the above recommended cookware
requirements.
For glass smoothtop
models, only flat
bottomed woks (without
support rings) may be
used.
1. Use tested recipes and follow instructions carefully. Check with the
manufacturer of glass jars for the latest canning information.
2. Use flat-bottomed canners only. Heat is spread more evenly when the
bottom surface is flat.
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.
Ill
:Z
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.
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