Frigidaire PLGF659GC Complete Owner's Guide (English) - Page 9

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. Figure 1 Note: The size and type of cookware used will influence the setting needed for best cooking results. 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. Note: Always use a utensil for its intended Figure 2 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. Using a wok 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). 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. Figure 3 Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates. Figure 4 9