Kenmore 790.4626 manual Setting Surface Controls, Selecting Surface Cooking Cookware

Setting Surface Controls

OFF

Note: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.

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.

Setting		Type of Cooking
HI (MAX)		Start most foods, bring water	to a boil, pan broiling.
5 (MED)		Maintain a slow boil, thicken	sauces and gravies, steam vegetables.
2-4	(MED-LOW)	Keep food cooking, poach, stew.
LO	(MIN)	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.

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

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 for using cookware as shown in Figure 6.

Note: The size and type of cookware used will influence the setting needed for best cooking results.

Figure 5

Correct

tt

®Flat bottom and straight sides.

• Tight fitting lids.

®Weight of handle does not

tilt pan. Pan is well balanced,

e 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.

®Always match pot diameter to element surface

Incorrect

_ Curved and warped pan

bottoms.

_1 I_

o Pan overhangs element by more than one-half inch.

÷1 I-_

•Pan is smaller than element.

diameter.	• Heavy handle tilts pan.
Figure	6

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.