Kenmore 790.75503 - Manual (Page 7)

For best result and energy conservation, choose cooking utensils that have these
characteristics:
Pans should have flat bottoms. Check for
flatness by rotating a ruler across the
bottom. There should be no gap between
the pan and ruler.
Note: Always use a utensil for its
intended purpose. Follow manufacturer's
instructions. Some utensils were not made
to be used in the oven or on the cooktop.
ÂCAUTION 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
hazardousto your health.
Selecting Surface
Cooking Utensils
*GOOD POOR „
y ' y
• Curved and warped pan
bottoms.
• Flat bottom and straight sides.
___ ____
.-...v........ X .
• Tight fitting lids.
‘t" • • • •
• Weight of handle does not tilt pan.
Pan is well balanced.
• Pan overhangs unit by more than
one inch or 2,5 cm.
• Pan sizes match the amount of
food to be prepared.
• Made of a material that conducts
heat well.
• Heavy handle tilts pan.
• Easy to dean.
_
^
____
• Flame extends beyond unit
Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware
requirements.
DO NOT use a wok if it is equipped
with a metal ring that extends
beyond the burner unit. Because this
ring traps heat, the surface unit and
cooktop surface could be damaged.
Woks with flat bottoms suitable
for use on your cooktop are
available in most cookshop or
hardware stores. Round-
bottomed woks (with a support
ring that does not extend
beyond the burner unit) may
also be used. The metal ring
was designed to support the
wok safely when it is filled with
large amounts of liquids (soup
making) or fat (frying).
Specialty Pans & Trivets
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct
contact with the grates.
ik CAUTION DO NOT use two burner units to heat one large pan such as a
roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of
the pan in either of these situations could cause discoloring or crazing of the
appliance cooking surface, and damage to the grates and burner units.