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Surface cooking, Using power element (some models), Using proper cookware – Kenmore 790.9602 User Manual

Page 10: Cookware material types

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Surface Cooking

Using Power Element (some models)

The “Power Element” feature uses a higher wattage surface radiant element which

can bring food items to boil much quicker. The left front radiant element will be

clearly marked if this feature is available on your range (See Fig. 1). If equipped with

the “Power Element” feature, place the cookware to boil on the left front surface

element and follow the instructions “To Operate a Single Radiant Element” in the

Settings Surface Controls

section.

Using proper cookware

The size and type of cookware used will influence the setting

needed for best cooking results. Cookware should have flat
bottoms that make good contact with the entire surface heating
element (See Fig. 2). Check for flatness by rotating a ruler across »

correct

the bottom of the cookware (See Fig. 3).

Vi t R E 1-

E

A,

Fig. 1

INCORRECT

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 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

varydepending on base material. Porcelain-enamel coating must

be smooth to avoid scratching ceramic cooktops.

' Curved and warped pan

bottoms.

-►I

• 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 surface

diameter.

pjg, 2

Be sure to follow the
recommendations for using

proper cookware as illustrated in

Figs. 2 & 3. For more information

about the ceramic cooktop see

“Cooktop Cleaning &

Maintenance” in the

General

Care & Cleaning

section.

-1^ ii=------------

• Pan overhangs element b

more than one-half inch.

' Pan is smaller than

element.

Heavy handle tilts pan.

Fig. 3

GLASS

- Slow heat conductor. Not recommended for ceramic

cooktop surfaces because it may scratch the glass.

10

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