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17
Using the proper cookware can prevent many problems.
Be sure to follow the cookware recommendations to
reduce cooking times and heat food more evenly.
1
Place a ruler across the bottom of the pan.
2
Hold the ruler and pan up to the light.
No light should be visible between the ruler and the
pan.
• Do not use pans smaller than 7" in diameter for the
front surface units.
• Do not use a small pan on a large element. Not
only does this waste energy, but it can also result in
spillovers burning onto the cooking area.
• The bottom surfaces of cookware should be at. Do
not use cookware that is oversized or uneven such
as rounded-bottom woks, cookware with a rippled
bottom, or oversized canners and griddles.
• Do not use foil or foil-type containers. Foil may melt
onto the glass. Do not use the cooktop if metal has
melted on it. Call an authorized Kenmore Service
Center.
Recommended
cookware
Flat bottom and
straight sides.
Pans with curved, grooved, or
warped bottoms. Pans with
uneven bottoms do not cook
eciently and sometimes may
not boil liquid.
Heavy-gauge pans. Very thin-gauge metal or glass
pans.
Pan sizes that match
the amount of food
to be prepared
and the size of the
surface element.
Pans that are smaller or larger
than the element.
Weight of handle
does not tilt
pan. Pan is well
balanced.
Cookware with loose or broken
handles. Heavy handles that tilt
the pan.
Tight-tting lids. Loose-tting lids.
Flat bottom woks. Woks with a ring-stand bottom.
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