Frigidaire FEF369HC Use and Care Manual - Page 7

Setting Surface Controls Cookware Material Types The cookware material determines how evenly & 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 STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean & resists staining. Using proper cookware The size and type of cookware used will influence the setting needed for best cooking results. Cookware should have flat bottoms that make good contact with the entire surface heating element (See Fig. 2). Check for flatness by rotating a ruler across the bottom of the cookware (See Fig. 1). CAST IRON - A poor 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. Fig. 1 Be sure to follow the recommendations for using proper cookware as illustrated in Figs. 1 & 2. For more information about the ceramic cooktop see Cooktop Cleaning & Maintenance in the General Care & Cleaning section. Roasting Shelf About the Ceramic Glass Cooktop Fig. 2 The ceramic cooktop has radiant surface elements located below the surface of the glass. The design of the ceramic cooktop outlines the area of the surface element underneath. Be sure to match the pan size with the diameter of the element outline on the cooktop. Heat is transferred up through the surface of the cooktop to the cookware. Only flat- bottomed cookware should be used. The type and size of cookware, the number of surface elements in use and their settings, are all factors that will affect the amount of heat that will spread to areas beyond the surface elements. The areas surrounding the elements may become hot enough to cause burns. Suggested Radiant Surface Element Settings Table The suggested settings found in Fig. 3 are based when cooking with medium-weight aluminum pans with lids. Settings may vary when using other types of pans. Note: The size and type of utensil used, and the amount and type of food being cooked will influence the setting needed for best cooking results. SINGLE & DUAL RADIANT SURFACE ELEMENTS Setting Type of Cooking HIGH (HI - 9) Start most foods, bring water to a boil, pan broiling MEDIUM HIGH (7 - 8) Continue a rapid boil, fry, deep fat fry MEDIUM (5 - 6) Maintain a slow boil, thicken sauces and gravies or steam vegetables MEDIUM LOW (2 - 4) Keep foods cooking, poach, stew LOW (LO - 1) Keep warm, melt, simmer Fig. 3 7