Surface Cooking; Flame Size; Using Wok Stand - KENMORE ELITE 790.46832 Manual Del Usuario

Surface Cooking

FEATURE OVERVIEW
• Setting Proper Flame Size
• Using the Wok Stand
WRONG
Never extend the flame beyond the
outer edge of the utensil. A higher
flame simply wastes heat and energy,
and increases the risk of being burned
by the gas flame.
Using the Wok Stand
The Wok Stand provided with your range is designed to allow round-bottomed
woks to be used. It is recommended that you use a 14 inch diameter (35.5
cm) Wok. The Wok Stand MUST be used on either the right or left FRONT
burner positions. Cooking with a Wok using the Wok Stand on the rear burner
positions may damage the control panel of the range. And it is recommended
that you use the right front POWER burner for best performance. If properly
positioned, the Wok Stand will not slide off the grate.
To Properly Position the Wok Stand:
With the grate in position over the burner, set the Wok Stand on top of the
grate positioning the angled notch in the Wok Stand towards the rear of the
range (See Fig 1). Turn the Wok Stand, as shown, until the grate fingers fit into
the slots on the bottom of the stand (See Fig. 2).
Setting Proper Surface Burner Flame Size
For most cooking - start on the highest control setting and then turn to a
lower one to complete the process. Use the recommendations below as a
guide for determining proper flame size for various types of cooking. The size
and type of utensil used and the amount of food being cooked will influence the
setting needed.

*Flame Size

High Flame
RIGHT Correct
Medium Flame
Low Flame
For deep fat frying - use a thermometer and adjust the surface control knob
accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If
Incorrect
the fat is too hot, the food will brown so quickly that the center will be
undercooked. Do not attempt to deep fat fry too much food at once as the food
will neither brown nor cook properly.
*Note: Settings are based on using medium-weight metal or aluminum
pans. Settings may vary when using other types of pans. The color of the
flame is the key to proper burner adjustment. A good flame is clear, blue and
hardly visible in a well-lighted room. Each cone of flame should be steady and
sharp. Adjust or clean burner if flame is yellow-orange.
Figure 1
Type of Cooking
Start most foods; bring water to a boil; pan broiling.
Maintain a slow boil; thicken sauces, gravies; steaming.
Keep foods cooking; poach; stewing.
to remove the wok stand from the grate.
Allow the wok stand to cool before
removing. Do not set hot wok stand on
surfaces that cannot withstand high
heat; such as countertops.
is positioned correctly and stable before
use to prevent hot spills and possible
burns.
9
Always use potholders
Be sure the Wok Stand
Figure 2