Kenmore 790.4422 Surface Cookware, Selecting Surface Cooking Cookware, Cookware Material types

Surface Cookware

Selecting Surface Cooking Cookware

Cookware should hove 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 1). Be sure	to	follow the	C
recommendations	for using
cookware as shown		in Figure
2.

Note: The size and type of

cookware used wiii influence

the setting needed for best

PORCELAIN-ENAMELon 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-enamel coated cookware on the ceramic cooktop! The melting point

cooking results.

Correct

tt

•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.

*Always match pot diameter to element surface

diameten

Figure 1

incorrect

°Curved and warped pan bottoms.

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

÷1 !_-

•Pan is smaller than element.

*Heavy handle tilts pan.

of cookware made with these materials may be reached quickly especially if left empty & they may bond to the ceramic cooktop. If the cookware melts it will damage the cool<top! Be sure to follow all the cookware manufacturer's suggestions when using any type of cookware on the ceramic cooktop.

Using Woks

For ceramic glass cooktop models, use only flat bottomed woks (without support rings).

_ -" "' DO NOT use a wok if it is equipped with a metal ring that extends beyond the surface element. Because this ring traps heat, the surface element and

cool<top surface could be damaged.

Wire trlves: Do not use wire trivets. Cookware bottoms must be in direct contact with the surface cooking areas.

Figure 2

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.

DO NOT use two surface cooking areas, if your appliance is not equipped with a bridge element, to heat one large pan such as a roaster or griddle. DO NOT allow cooking utensils to boil dry. Either of these situations could damage the glass ceramic cooktop.