Selecting surface cooking utensils, Specialty pans & trivets – FRIGIDAIRE 318200563 User Manual

Page 5

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5

Selecting Surface Cooking Utensils

For best result and energy conservation, choose cooking utensils that have these characteristics:

Pans should have flat bottoms. Check for
flatness by rotating a ruler across the bot-
tom. 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.

Do not use griddle over

more than one burner because it could
damage your cooktop. It can also result
in exposure to carbon monoxide levels
above allowable current standards and
be hazardous 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.

POOR

Curved and wraped pan bottoms.

Pan overhangs unit by more than

one inch or 2.5 cm.

Heavy handle tilts pan.

Flame extends beyond pan.

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 appliance
cooking surface, and damage to the grates and burner units.

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