Frigidaire FPCF3091LF Complete Owner's Guide (English) - Page 14

COOKWARE RECOMMENDATIONS IMPORTANT Before using the induction zones, be sure to carefully read and follow any cookware recommendations and the section about pan sensing. Use quality cookware The size and type of cookware used will influence the setting needed for best cooking results. Be sure to read the following recommendations for cookware. Cookware should have flat bottoms that make good contact with the entire heating element or induction zone. Check for flatness by rotating a ruler across the bottom of the cookware (See Fig. 1). Fig. 1 When using radiant elements or cooking zones: • Use cookware with flat bottom and straight sides. • Check that pan rests completely on ceramic cooktop and is level. • Be sure pan is properly balanced and does not tilt from heavy handle. • Be sure that the pan size matches the amount of food to be prepared. • Always use clean cookware. Also use cookware that is easy to maintain. • Use quality cookware with heavier bottoms for better heat distribution allowing for more even cooking results. • Do not let pans boil dry. This may cause permanent damage in the form of breakage, fusion, or marring that can affect the ceramic cooktop. This type of damage is not covered by your warranty. When using radiant elements: • The pan size used must closely fit the radiant element circle pattern graphics on the cooktop and should match the amount of food being prepared. • The cookware should be made of material that conducts heat well. When using the induction cooking zones: • Be sure to use cookware made with a magnetic base material. • Use cookware that meets the minimum and maximum size requirements (See p. 16). 14 Cookware recommendations radiant elements Radiant elements on cooktop marked 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. Stainless steel - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining. Cast Iron - Slow heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Do not slide cast iron cookware on cooktop; will scratch glass cooktop. 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. Ideal when used with lower heat levels. Do not slide cookware on cooktop; may scratch glass cooktop. Cookware recommendations induction cooking zones Induction cooking zones on cooktop marked Stainless steel* - Generally, excellent for induction cooking. Is durable, easy to clean and resists staining. Cast Iron - Good for induction cooking. Cooks evenly. Do not slide cast iron cookware on cooktop; will scratch ceramic cooktop. Porcelain-enamel on ferrous metal - Heating characteristics will vary depending on base material. Porcelainenamel coating must be smooth to avoid scratching ceramic cooktop. IMPORTANT *Not all stainless steel is readily magnetizeable; being made of stainless steel does not mean that cookware is "Induction Ready". Use cookware specifically identified by the manufacturer for use with induction cooking or marked as "Induction Ready". If you are not sure, use a magnet to test whether the pan material type will work. Do not use aluminum, copper, glass or non-ferrous metal cookware on induction cooking zones.