Kenmore Pro 72583 Manuel du propriétaire télécharger pdf (Page 9)

Before Setting Surface Controls

Using proper cookware

Important:

The size and type of utensil used, and the amount and type of

food being cooked will influence the burner flame setting

needed for best cooking results.

Cookware Material Types

The cookware material determines how evenly and quickly heat

is transferred from the surface burner 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

and pitting).

Copper - Excellent heat conductor but discolors easily (See

Aluminum).

Stainless - Slow heat conductor with uneven cooking results. Is

durable, easy to clean and resists staining.

Cast Iron - A slow 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.

Using a Wok (not supplied)

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.

Surface burners may appear to have cooled

after they have been turned off. The surface burner may still be

hot and burns may occur if the surface burner is touched before

it has cooled sufficiently.

Woks with flat bottoms suitable for use on your cooktop are

available in most cookware 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.

For best cooking results, cook-

ware should have flat bottoms

that rest level on the surface

burner grate. Before using

cookware, check for flatness by

rotating a ruler across the bot-

tom of the cookware (Figure 3).

Specialty pans such as lobster

pots, griddles, and pressure

cookers may be used but must

conform to these recommended cookware requirements.

Figure 3: Testing cookware

Figure 4: Cookware recommendations

CORRECT

• Flat bottom and straight

sides.

• Tight ﬁtting 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 5: Wok recommendations

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Kenmore Pro 72583 Manuel du propriétaire Page 9

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