Kenmore 790.99613 tt

Surface Cooking

Use Proper 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 Figure 1

cookware (See

Figure 1). Be sure to follow the

recommendations for using cookware as

shown in Figure 2.

Note: The size and type of cookware used

will influence the setting needed for best

cooking results.

Note: Always use an utensil for its intended

purpose. Follow manufacturer's instructions.

Some utensils were not made to be used in

the oven or on the cooktop.

Do not use griddle over

more than one burner because itcould

damage your cooktop. It can also result in

exposure to carbon monoxide levelsabove

allowable current standards and be

hazardous to your health.

CORRECT INCORRECT

• Flat bottom and straight sides.

• Tight fitting lids.

• Weight of handle does not tilt

pan. Panis well balanced.

• Pansizes match the amount of

food to be prepared and the

sizeof the surface element.

• Made of amaterial that

conducts heat well.

• Easy to clean.

• Always match pot diameter to

• Curved and warped pan

• Panoverhangs unit bymore

than one-half inch or 12mm.

•Heavyhandle tilts pan.

• Panis smaller or largerthan

element

element diameter. Figure 2

*Specialty pans such as lobster pots, griddles and pressure cookers may

be used but must conform to the above recommended cookware

requirements.

Cookware Material types

The cookware material determines how evenly and quickly heatis transferred from the surface element to the pan

bottom. The mostpopular materialsavailable are:

ALUMINUM -Excellent heat conductor. Some types offood willcause itto darken (Anodizedaluminum cookware

resists staining& pitting).If aluminum pansslide acrossthe ceramic glass cooktop, they may leave metal marks which

willresemble scratches. Remove these marks immediately.

COPPER -Excellent heat conductorbut discolors easily.May leave metal marks on ceramic glass (see Aluminum

above).

STAINLESS STEEL -Slow heat conductorwith unevencooking results. Is durable, easy to clean and resists staining.

CAST IRON -A poor heat conductor however will retainheat very well. Cooks evenly once cooking temperature is

reached. Not recommended for use on ceramic cooktops.

PORCELAIN-ENAMEL on METAL -Heating characteristicswill vary depending on base material. Porcelain-enamel

coating must be smooth to avoid scratching ceramic cooktops.

GLASS -Slow heat conductor. Not recommended forceramic cooktopsurfaces because it may scratch the glass.