Frigidaire PLCF489GC Use and Care Manual - Page 6

Surface cooking - burner grate

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Surface cooking Use Proper Cookware 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 Figure 1). Be sure to follow the recommendations for using cookware as shown in Figure 2. Note: The size and type of cookware used will influence the setting needed for best cooking results. Note: Always use a utensil for its intended purpose. Follow manufacturer's instructions. Some utensils were not made to be used in the oven or on the cooktop. CORRECT INCORRECT • Curved and warped pan bottoms. • 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 material that conducts heat well. • Easy to clean. • Pan overhangs burner grate by more than 2.5 cm (1"). • Heavy handle tilts pan. • Flame extends beyond pan. Figure 2 * Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements. Using a wok Figure 3 Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores. Roundbottomed woks (with a support ring that does not extend beyond the burner circumference) 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 a wok if it is equipped with a metal ring that extends beyond the burner circumference. Because this ring traps heat, the surface unit and cooktop surface could be damaged. 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. Figure 5 Figure 4 6

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6
Surface cooking
Use Proper Cookware
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). Be sure to
follow the
recommendations for using cookware as
shown in Figure 2.
Note:
The size and type of cookware used
will influence the setting needed for best
cooking results.
Note:
Always use a utensil for its intended
purpose. Follow manufacturer's
instructions. 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.
CORRECT
•
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 material that
conducts heat well.
•
Easy to clean.
INCORRECT
•
Curved and warped pan bottoms.
•
Pan overhangs burner grate by
more than 2.5 cm (1”).
•
Heavy handle tilts pan.
•
Flame extends beyond pan.
Figure 2
Figure 1
DO NOT use a wok if it is equipped with
a metal ring that extends beyond the
burner circumference. Because this
ring traps heat, the surface unit and
cooktop surface could be damaged.
Using a wok
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 circumference) 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 uten-
sils to boil dry. The bottom surface of the
pan in either of these situations could
cause discoloring or crazing of the ap-
pliance cooking surface, and damage to
the grates and burner units.
Figure 3
Figure 4
Figure 5