Kenmore 790.46268 Setting Surface Controls, Selecting Surface Cooking Cookware, CorrectIncorrect

Setting Surface Controls

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Note:The size and type of utensil used, and the amount and type of food being cooked will influ- ence the setting needed for beet cooking results.

Setting Surface Controis

1.PUacethe pan on the surface ebment.

2.Push in and turn the surface ebment controU 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 pJaetic 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 wiii influence the setting needed for best cooking results.

Figure 5

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"t	1_	,_ Curved and warped pan
		bottoms.

®sides.bottomFmat and straight

®Tight fitting mids.

e Weight		of handb does not	4,1 i_
	flit pan.	Pan is well	®	Pan	overhangs ebment by
	balanced,			more than one-hamf inch.
•	Pan sizes match the
	amount of food to be
	prepared and the size of
	the surface element.		_1	I<_
e	Made of a materiam that		®	Pan	is smamler than
	conducts	heat weml.		element.

®Easy to clean.

®Always match pot diameter to ebment surface

diameter.	® Heavy handle timtspan.
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 wiii 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.