Kenmore 9991 Use and Care Guide - Page 6

Selecting, Surface, Cooking, Utensils

Get Kenmore 9991 - Elite 30 in. Induction Range PDF manuals and user guides View all Kenmore 9991 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 6 highlights

Selecting Surface Cooking Utensils Futoernbseilsst threast ulht aavnedtheenseergcyhacroanctseerrisvtaictiso:n, choose cooking *GOOD POOR Pans should have flat bottoms that make good contact with the entire surface element. 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. tt e Flat bottom and straight sides. • Tight fitting lids. • Weight of handle does not tilt pan. Pan is well balanced. e Pan sizes match the amount of food to be prepared and the size of the surface element. • Made of a material that conducts heat well. • Easy to clean. • Always match pot diameter to element diameter. o Curved and warped pan W • Pan overhangs unit by more than one-half inch or 12mm. e Heavy handle tilts pan. • Pan is smaller or larger than element * Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
Selecting
Surface
Cooking
Utensils
For best result and energy conservation,
choose cooking
utensils that
have these characteristics:
Pans should
have flat
bottoms
that
make
good
contact
with
the
entire
surface
element.
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.
*GOOD
t
t
e Flat bottom
and straight
sides.
•
Tight
fitting
lids.
•
Weight
of handle
does
not tilt
pan.
Pan is well
balanced.
e Pan sizes match
the
amount
of
food
to be prepared
and
the
size of the
surface
element.
•
Made
of a material
that
conducts
heat well.
•
Easy to clean.
•
Always
match
pot
diameter
to
element
diameter.
POOR
o Curved
and warped
pan
W
•
Pan overhangs
unit
by more
than one-half
inch or 12mm.
e Heavy handle
tilts
pan.
•
Pan is smaller
or
larger than
element
*
Specialty
pans
such
as lobster
pots,
griddles
and
pressure
cookers
may
be used
but
must
conform
to
the
above
recommended
cookware
requirements.