FRIGIDAIRE ES40 - Manual (Page 8)

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Radiant surface elements may appear to have
cooled after they have been turned off. The glass surface
may still be hot and burns may occur if the glass surface is
touched before it has cooled sufficiently.
Do not place plastic items such as salt and
pepper shakers, spoon holders or plastic wrappings on
top of the range when it is in use. These items could melt or
ignite. Potholders, towels or wooden spoons could catch fire if
placed too close to the surface elements.
Note: The size and type of cookware used will influence the
setting needed for best cooking results.
The Electronic Surface Element Control (ESEC)
The Electronic Surface Element Control (“ESEC”) feature
includes 4 digital display windows. The ESEC feature provides
a numeric digital setting for 4 of the radiant surface element
positions on the cooktop, including shared settings at the left
front knob control position for both the left front radiant
element and the “Bridge” radiant element. Also the right front
control knob position shares settings for the dual radiant
element. These settings work the same way as normal knob
setting indicators work except the settings are displayed in
digital windows (Figures 1 thru 4).
The available ESEC Display Settings
The ESEC control provides various heat levels from Hi (Fig. 2)
to Lo (Fig. 4) and OFF (Fig. 1). The settings from Hi to 3.0
decrease in increments of .5. The settings from 3.0 to Lo
(Simmer settings) decrease in increments of .2 for more
precise settings of lower heat levels.
Use the chart (Fig. 5) to determine the correct setting for the
kind of food you are preparing. The Simmer settings are used
to simmer and keep larger quantities of foods warm such as
stews and soups. The lower Simmer settings are ideal for
delicate foods and melting chocolate or butter.
Figure 1 Figure 2
Figure 3 Figure 4
Recommended Surface Cooking Settings
Setting Surface Controls
RECOMMENDED SETTINGS FOR SINGLE, BRIDGE & DUAL SURFACE ELEMENTS
Setting Type of Cooking
HIGH (8 - Hi) Start most foods, bring water to a boil, pan broiling
MEDIUM HIGH (5 - 8) Continue a rapid boil, fry, deep fat fry
MEDIUM (3 - 5) Maintain a slow boil, thicken sauces and gravies, steam
vegetables
MEDIUM LOW (2 - 3) Keep foods cooking, poach, stew
LOW (Lo - 2) Keep warm, melt, simmer Figure 5