Frigidaire FGGF3032MW Complete Owner's Guide (English) - Page 10

BEFORE SETTING SURFACE CONTROLS Cookware material types 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). Copper - Excellent heat conductor but discolors easily. 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. Porcelain-enamel on metal - Heating characteristics will vary depending on base material. Glass - Slow heat conductor. Use quality cookware in good condition For the best possible cooking results when using the cooktop, always use quality cookware in good condition. Pans should have flat bottoms that sit level on the burner grate. Before using cookware, check for flatness by rotating a ruler across the bottom of the cookware (Fig. 1). Fig. 1 CAUTION Do not place flammable items such as plastic wrappings, spoon holders or plastic salt and pepper shakers on the cooktop 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 range cooktop. Set proper burner flame size The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly visible in a well-lighted room. Each cone of flame should be steady and sharp. Adjust or clean burner if flame is yellow-orange. For most cooking; start on the highest setting and then turn to a lower setting to complete the process. Use the recommendations below as a guide for determining proper flame size for various types of cooking (Fig. 2) For deep fat frying; use a thermometer and adjust the surface knob accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will brown so quickly that the center will be undercooked. Do not attempt to deep fat fry too much food at once as the food will neither brown or cook properly. Flame size* Type of cooking High flame Start most foods; bring water to a boil; pan broiling. Medium flame Maintain a slow boil; thicken sauces, gravies; steaming. Low flame Keep foods cooking; poach; stewing. *These settings are based for medium-weight metal or aluminum pans with lids. Settings may vary when using other types of pans. Fig. 2 CAUTION Never extend the flame beyond the outer edge of the cooking utensil. A higher flame wastes energy, and increases your risk of being burned by the flame. IMPORTANT Do not place aluminum foil, or ANY material that can melt on the range cooktop. If these items melt they may damage the cooktop. Correct flame setting NOTE The size and type of utensil used, the amount and type of food being cooked will influence the settings needed to obtain the best cooking results. Incorrect flame setting 10