Kenmore 911.94752 - Manual (Page 11)

OPEMTION
Radiant Cooktop Cooking
(conL)
1. Be sure the canner is centered
over the zones.
2. Make sure the canner is fiat on the
bottom-
3. Use recipes and procedures from
reputable sources. These are
available from manufacturers
such as Bail® and Kerr®, or the
Department of Agriculture
Extension Service
4. Use caution, while canning, to
prevent burns from steam or heat.
i M П n
(
If you don’t know
if your cookware
^ j i
is flat on the f ' ■ - '
bottom, try this
test, Turn your pan upside down on
the countertop, and piace the edge
of a ruler flat against the surface of
the pan Rotate the ruler in a full
circle, checking as you turn for any
space between the two surfaces
The bottom of the pan and the edge
of the ruler should fit flush against
each other a!i the way across
PERmmMNCE
Stainless Steel: Highly recommended
for use with your new cooktop,
Especially good with a dad bottom.
Aluminum: Heavyweight aluminum
cookware recommended.
Cast Iron: Cast-iron cookware that
is completely covered with porcelain
enamel is recommended Cast iron
that is not covered with porcelain
enamel may scratch the glass-ceramic
surface of the cooktop.
Copper Bottom: Has good
performance, but it can leave a
residue on the cooktop surface if
allowed to boil dry .
Glass-Ceramic or Stoneware:
Usable Check for rough edges or
burrs, which may scratch the cooktop
surface-
When the knobs are turned on,
coiis beneath the glass radiate heat
through the glass to the cooking
utensii it will take a few moments for
the coils to heat; as they do, a red
glow can be seen below the surface
of the cooktop.
Every radiant surface unit has a
temperature limiter
The temperature limiter protects the
glass cooktop from getting too hot.
The temperature limiter may cycle the
units off for a time if:
• The pan boils dry
• The pan bottom is not fiat
• The pan is off center
• There is no pan on the unit
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