Kenmore Kitchen Grill - Manual (Page 13)

helpfyl cooking information
ELECTRIC COOKING
Cooking on an electric counter unit is cooking with
■‘invisible" heat The surface healing units may look the
same whether hot or cold Utensils of proper size and
design will cover the heating coil and absorb the full
heat output An undersized utensil will not cover the
heating coll The uncovered portion will then glow red
This indicates a waste“ of heat and energy Heat and
energy may be wasted“ and/or cooking results
affected when:
• Your cooking utensils are warped and do not sit flat
against the surface element
* You leave an empty utensil on a hot unit This can
damage the range cooktop, reflector bowls and your
utensils
» Your pan Is much smaller than the surface unit
Always center pan on unit so heat is evenly
distributed Be sure pan handles are not over another
surface unit or extending past the front of the range
Upon initial use of your surface units a burning odor
may be delected This is merely soil on the units
being burned away
SELECTING COOKING UTENSILS
Many easy-care, colorful finishes, materials and
designs have been developed for pots and pans to make
cooking easier The materials under the finish and
design of the pan, will determine how well a pan heats
CONSIDER THE MATERIAL
Glass Ceramic cookware is slow to change tempera­
ture. It works best for long, low heat cooking with a li­
quid
Aluminum is a metal that spreads heat quickly and
evenly This cookware is best tor frying, braising and
pot roasts. The inside of an aluminum utensil may be a
natural finish, a "satin” finish or a non-stick coating
Stainless Steel, in cookware, is usually combined with
other metals such as aluminum, copper or carbon steel
These other metais make the cookware heat up more
quickly while the stainless steel makes this cookware
exceptionally strong and long lasting Stainless steel
cookware is used for frying, sauces, soups, vegetables
and egg cooking.
Cast Iron is slow to change temperature and holds heat
This makes good cookware for browning, frying, stew­
ing and other "top of the range” cooking,. Today you can
buy cast iron cookware that is plain or you can buy it
with a colorful porcelain finish
Copper, Tinlined cookware is great for gourmet cook­
ing, wine sauces and egg cookery It is quick to change
temperature. Remember that tin lining will wear thin
with continued use It must be retinned to avoid a
poisonous reaction between the copper, the heat and
the food.
Porcelain Enamel over steel gives you long lasting
cookware that is stain and scratch resistant How well it
heats depends upon the type of steel used Enamelware
works best for cooking soups and other liquids
You will find a complete line of glass/ceramic and metal
cookware in larger Sears stores
CONSIDER THE DESIGN
The design of the pan is as Important as the basic material. For efficiency and best results, use pots and pans,
'with the,right features. \
Right
o Flat bottom and straight sides , ,
» Tight-fitting lid
o Weight of handle does not tilt pan
: « Pan and element about the same size
o Pan material should be a good heat conductor
Wrong
Pan smaller
than element
Curved and Warped
pan bottoms
Heavy handle
that tilts pan
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