Home Canning; Cookware; Important - KENMORE ELITE 44082 Manual De Uso Y Cuidado

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■ Use cookware about the same size as the surface cooking
area. Cookware should not extend more than ¹⁄₂" (1.3 cm)
outside the area.
A
A. Surface cooking area
B. Cookware/canner
C. ¹⁄₂" (1.3 cm) maximum overhang
■ Use flat-bottomed cookware for best heat conduction and
energy efficiency. Cookware with rounded, warped, ribbed or
dented bottoms could cause uneven heating and poor
cooking results.
■ Determine flatness by placing the straight edge of a ruler
across the bottom of the cookware. While you rotate the ruler,
no space or light should be visible between it and the

cookware.

■ Cookware designed with slightly indented bottoms or small
expansion channels can be used.
■ Make sure the bottoms of pots and pans are clean and dry
before using them. Residue and water can leave deposits
when heated.
■ Do not cook foods directly on the cooktop.

Home Canning

When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
■ Center the canner on the grate or largest surface cooking
area or element. On electric cooktops, canners should not
extend more than ½" (1.3 cm) beyond the surface cooking
area or element.
■
Do not place canner on two surface cooking areas, elements
or surface burners at the same time.
■
On ceramic glass models, use only flat-bottomed canners.
■ For more information, contact your local agricultural
department. Companies that manufacture home canning
products can also offer assistance.
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
B
Ideal cookware should have a flat bottom, straight sides, and a
well-fitting lid and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
C
as a base they can leave permanent marks on the cooktop or
grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE
Aluminum
Cast iron
Ceramic or
Ceramic glass
Copper
Earthenware
Porcelain
enamel-on-
steel or cast
iron
Stainless steel
Cookware
CHARACTERISTICS
■ Heats quickly and evenly.
■ Suitable for all types of cooking.
■ Medium or heavy thickness is best for
most cooking tasks.
■
Heats slowly and evenly.
■ Good for browning and frying.
■ Maintains heat for slow cooking.
■
Follow manufacturer's instructions.
■ Heats slowly, but unevenly.
■ Ideal results on low to medium heat
settings.
■ Heats very quickly and evenly.
■ Follow manufacturer's instructions.
■ Use on low heat settings.
■ See stainless steel or cast iron.
■ Heats quickly, but unevenly.
■ A core or base of aluminum or copper
on stainless steel provides even
heating.
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