![Kenmore 790.34913 Скачать руководство пользователя страница 7](http://html.mh-extra.com/html/kenmore/790-34913/790-34913_use-and-care-manual_182901007.webp)
Surface Cookware Recommendations
7
Cookware Material types
The cookware material determines how evenly and quickly
heat is transferred from the surface unit 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).
COPPER
- Excellent heat conductor but discolors easily.
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.
PORCELAIN-ENAMEL on METAL
- Heating characteristics
will vary depending on base material.
GLASS
- Slow heat conductor.
Use Proper Cookware
Cookware should have
fl
at bottoms that make good contact
with the cooktop grate. Check for
fl
atness by rotating a
ruler across the bottom of the 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 in
fl
uence the
setting needed for best cooking results.
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.
*
Specialty pans such as lobster pots, griddles and pressure
cookers may be used but must conform to the above
recommended cookware requirements.
CORRECT
• Flat bottom
and straight
sides.
• Tight
fi
tting lids.
• Weight of handle does
not tilt pan. Pan is well
balanced.
• Pan sizes match the
amount of food to be
prepared.
• Made of material that
conducts heat well.
• Easy to clean.
INCORRECT
• Curved and warped pan bot-
toms.
• Pan overhangs unit by more
than 2.5 cm (1”).
• Heavy handle tilts pan.
• Flame extends beyond unit.
Figure 2
Figure 1