Kenmore ELITE 790.99613 User Manual download pdf (Page 6)

Figure 1

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 an utensil for its intended

purpose. Follow manufacturer's instructions.

Some utensils were not made to be used in

the oven or on the cooktop.

Surface Cooking

^CAUTION

Do not use griddle over

more than one burner because it could

damage your cooktop. It can also result in

exposure to carbon monoxide levels above

allowable current standards and be

hazardous to your health.

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 and the

size of the surface element.

Made of a material that

conducts heat well.

Easy to clean.

Always match pot diameter to

element diameter.

INCORRECT

Curved and warped pan

Pan overhangs unit by more

than one-half inch or 12mm.

Pan is smaller or larger than

element

Figure 2

Specialty pans such as lobster pots, griddles and pressure cookers may

be used but must conform to the above recommended cookware

requirements.

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 & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which

will resemble scratches. Remove these marks immediately.

COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum

above).

STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.

CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is

reached. Not recommended for use on ceramic cooktops.

PORCELAIN-ENAMEL on METAL - Heating characteristics will vary depending on base material. Porcelain-enamel

coating must be smooth to avoid scratching ceramic cooktops.

GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.

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Kenmore ELITE 790.99613 User Manual Page 6

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