Selecting Surface Cooking Utensils; Specialty Pans & Trivets - KENMORE ELITE 790.74503 Manual De Uso

Selecting Surface
Cooking Utensils
Pans should have flat bottoms. Check for
flatness by rotating a ruler across the
bottom. There should be no gap between
the pan and ruler.
Note: Always use a 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 it could
damage your cooktop. It can also result in
exposure to carbon monoxide levels above
allowable current standards and be
hazardous to your health.
Specialty Pans & Trivets
For best result and energy conservation, choose cooking utensils that have these
characteristics:
* Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware requirements.
Woks with flat bottoms suitable
for use on your cooktop are
available in most cookshop or
hardware stores. Round-bottomed
woks (with a support ring that does
not extend beyond the burner unit)
may also be used. The metal ring
was designed to support the wok
safely when it is filled with large
amounts of liquids (soup making)
or fat (frying).
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct
contact with the grates.
DO NOT use two burner units to heat one large pan such as a
roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of
the pan in either of these situations could cause discoloring or crazing of the
appliance cooking surface, and damage to the grates and burner units.
6
POOR
Curved and warped pan
bottoms.
Pan overhangs unit by more than
one inch or 2.5 cm.
Heavy handle tilts pan.
Flame extends beyond unit
DO NOT use a wok if it is equipped
with a metal ring that extends
beyond the burner unit. Because this
ring traps heat, the surface unit and
cooktop surface could be damaged.