Kenmore 790.4626 - Manual (Page 8)

Setting Surface Controls
Setting Surface Controls
1. Place the pan on the surface element.
2. Push in and turn the surface element control knob to desired setting.
3. The surface signal light will glow when one or more elements are turned on. Always turn
the element off before removing the pan.
Wote.-The size and type of
utensil used, and the
amount and type of food
being cooked will influ­
ence the setting needed
for best cooking results.
Type of Cooking
Start most foods, bring water to a boil, pan broiling.
Maintain a slow boil, thicken sauces and gravies, steam vegetables.
Keep food cooking, poach, stew.
Keep warm, melt, simmer.
*The suggested settings found in the chart above are based on cooking in medium thickness
aluminum pans with lids. Settings may vary when using other types of pans.
Setting
HI (MAX)
5(MED)
2-4(MED-LOW)
LO (MIN)
ik CAUTION I Do not place items such as salt and pepper shakers, spoon holders or
plastic wrappings on top of the cooktop when it is in use. These items could melt or
ignite. Potholders, towels or wood could catch fire if placed too close to the element.
Selecting Surface Cooking Cookware Correct Incorrect
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 5). Be sure to follow
the recommendations forusing cookware
as shown in Figure 6.
Note: The size and type of cookware
used will influence the setting needed
for best cooking results.
' Curved and '
bottoms.
arped pan
Figure 5
• 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 dean.
• Always match pot diameter
to element surface
diameter.
s=
« Pan overhangs element by
more than one-half inch.
• Pan is smaller than
element.
Figure 6
Heavy handle tilts pan.
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.