FRIGIDAIRE FGEF3030PF - Manual (Page 6)

6
BEFORE SETTING SURFACE CONTROLS
Using proper cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Be sure to follow
the recommendations for using proper cookware as
illustrated in Figure 2.
Fig. 2
Fig. 1
Cookware should have flat bottoms that make good contact
with the entire surface heating element. Check for flatness
by rotating a ruler across the bottom of the cookware (See
Figure 1).
Cookware material types
The cookware material determines how evenly and quickly
heat is transferred from the surface element to the pan
bottom. The most popular materials available are:
Aluminum - Excellent heat conductor. Some types of food
will cause it to darken (Anodized aluminum cookware
resists staining & pitting). If aluminum pans slide across the
ceramic cooktop, they may leave metal marks which will
resemble scratches. Remove these marks immediately.
Copper - Excellent heat conductor but discolors easily. May
leave metal marks on ceramic glass (see Aluminum).
Stainless - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain heat
very well. Cooks evenly once cooking temperature is
reached. Not recommended for use on ceramic cooktops.
Porcelain-enamel on metal - Heating characteristics will
vary depending on base material. Porcelain-enamel coating
must be smooth to avoid scratching ceramic cooktops.
Glass - Slow heat conductor. Not recommended for
ceramic cooktop surfaces because it may scratch the glass.
Do not place empty aluminum, glass or porcelain-enamel
coated cookware on the ceramic cooktop! The melting
point of some cookware may be reached if left on the
cooktop empty and then can bond to the ceramic cooktop.
If the cookware melts it will damage the cooktop! Be sure
to follow all the cookware manufacturer’s suggestions
when using any type of cookware on the ceramic cooktop.
IMPORTANT
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 and the size of
the surface element.
Made of a material that
conducts heat well.
Easy to clean.
Always match pot
diameter to element size.
Curved and warped pan.
Pan larger than cooking area
marked on cooktop by more
than one-half inch or 12mm.
Heavy handle tilts pan.
Pan is smaller or larger
than heating area marked
on cooktop.