Frigidaire FFGF3017LW, FFGF3017LB Before Setting Surface Controls, Cookware material types

BEFORE SETTING SURFACE CONTROLS

Using proper cookware		Set proper burner flame size
For best cooking results,		The color of the flame is the key to proper burner adjustment.
cookware should have flat		A good flame is clear, blue and hardly visible in a well-lighted
bottoms that rests level on the		room. Each cone of flame should be steady and sharp. Adjust
burner grate. Before using		or clean burner if flame is yellow-orange.
cookware, check for flatness by		For most cooking; start on the highest setting and then
rotating a ruler across the
		turn to a lower setting to complete the process. Use the
bottom of the cookware (Fig. 1).
	Fig. 1	recommendations below as a guide for determining proper
		flame size for various types of cooking (Fig. 2)

CAUTION

Do not place flammable items such as plastic salt and pepper shakers, spoon holders or plastic wrappings 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.

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.

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.

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.

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 under cooked. Do not attempt to deep fat fry too much food at once as the food will neither brown or cook properly.

Flamesize*	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 (Fig. 3).

Correct flame setting

Incorrect flame setting

Fig. 3

8