Kenmore 790.9446 Surface, Cooking, Using Turbo Boil TM Element some models, Using proper cookware

Surface

Cooking

Using Turbo Boil TM Element (some models)

The Turbo BoiFMfeature 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

_98B

0

B O/ L

is available on your

range

(See

Fig.

1). If equipped with

the

Turbo

Boil

TM feature,

place

the

f

N

cookware on the left front surface element and follow the instructions "To Operate a Single

Fig.

1

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 fiat bottoms that make good contact with the entire surface heating element (See Fig. 2). Check for flatness by rotating a ruler across the bottom of the cookware (See Fig. 3).

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

*CORRECT

1" t

®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.

iNCORRECT

o Curved and warped pan bottoms.

4,1 I_

•Pan overhangselement b more than one-half inch.

÷1 I'_

•Pan is smaller than element.

&pitting). If aluminum pans slide across the ceramic cooktop, they may leave metal marks which will resemble scratches. Remove these marks immediately.

® Always match pot diameter	iii
to element surface

diameter.	® Heavy handle timtspan.
	Fig. 2
Be sure to follow the

COPPER -	Excellent	heat conductor	but	discolors	easily. May	recommendations	for using
leave metal	marks on	ceramic glass	(see	Aluminum	above).	proper cookware	as
						illustrated in Figs. 4 & 5. For

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.

more information		about the
ceramic	cooktop	see
"Cooktop	Cleaning		&
Maintenance" in the			General
Care & Cleaning		section.		Fig. 3

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.

Important Note: DO NOT place EMPTY aluminum, glass or porcelain-enamelcoated cookware on the ceramic cooktop! The melting point of cookware made with these materials may be reach ed quickly especially if left empty & they may bond to the ceramic cooktop. If the cookware melts it WILL damage the cooktop! BE SURE to follow ALL the COOKwaremanufacturer's suggestions when using ANY type of cookware on the ceramic cooktop.

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