Kenmore 790.7050 Before Setting Surface Controls, Using proper cookware, Cookware material types

Before Setting Surface Controls

Using proper cookware

DO NOT place flammable items such as plastic salt and pepper shakers, spoon holders or plastic wrappings on the cooktop when it is in use. These items could melt or ignite. PothoJders, towels or wooden spoons could catch fire if placed too close to the range cooktop.

Important: DO NOT place aluminum foil, or ANY moterlal that con melt on the range cooktop. If these items melt they may damage the cooktop.

For best cooking results, cookware should have fiat

bottoms that rest level on the burner grate. Before using cookware, check for flatness by rotating a ruler across the

bottom of the cookware (Fig. 1).

Fig. 1

Please note: The size and type of utensil used, and the amount and type of food being cooked wiii influence the burner flame setting needed for best cooking results.

Cookware material types

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).

Copper - Excellent heat conductor but discolors easily.

Stainless - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.

Cost Iron - A slow heat conductor however will retain heat

very well. Cooks evenly once cooking temperature is reached.

Porcelaln-enamelon metal - Heating characteristics wiii vary depending on base material.

Gloss - Slow heat conductor.

Setting proper burner flame size

Never extend the flame beyond the outer

edge of the cooking utensil. A higher flame wastes energy, and increases your risk of being burned by the flame.

The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly visible in a well-lighted room. Each cone of flame should be steady and sharp. Adjust or dean burner if flame is yellow-orange.

For most cooking; start on the highest setting and then turn to a lower setting to complete the process. Use the

recommendations below as a guide for determining proper flame size for various types of cooking (Fig. 2)

For deep fat frying; use a thermometer and adjust the

surface knob accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will brown so quickly that the center will be under cooked. Do not attempt to deep fat fry too much food at once as the food wil! neither brown or cool< properly.

Flame	slze _	Type	of cooking
High flame		Start	most	foods;		bring	water	to a boil;
		pan	broiling.
Medium	flame	Maintain		a	slow	boil;	thicken	sauces,
		gravies; steaming.
Low flame		Keep	foods		cooking;		poach;	stewing.
			Fig.	2

_These settings are based for medium-weight metal or aluminum pans with lids. Settings may vary when using other types of pans.

	Correct
Q	flame	setting
	Incorrect
	flame	setting