FRIGIDAIRE 318068140 - Manual (Page 7)

7
POOR
Curved and warped pan bottoms.
Pan overhangs unit by more than
one inch or 2.5 cm.
Heavy handle tilts pan.
Flame extends beyond unit
Selecting Surface Cooking Utensils
For best results and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms. Check
for flatness by rotating a ruler across
the bottom. There should be no gaps
between the pan and ruler.
Note: Always use a utensil for its intend-
ed purpose. Follow manufacturer's in-
structions. Some utensils were not made
to be used in the oven or on the cooktop.
* Specialty pans such as lobster pots, griddles and pressure cookers may be used
but must conform to the above recommended cookware requirements.
Note: Do not use griddle over more than
one burner. That can damage your
cooktop and that can result in exposure
to carbonmonoxide levels above allow-
able current standards. That can hazard-
ous to your health.
*GOOD
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 a material that
conducts heat well.
Easy to clean.
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. Specialty Pans & Trivets Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop 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.
DO NOT use two burner units to heat one large pan such as a
roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the
pan in either of these situations could cause discoloring or crazing of the appli-
ance cooking surface, and damage to the grates and burner units.