Frigidaire 318200413 Circuit Protection, Setting Surface Controls, Setting Type of Cooking

Circuit Protection

As a protection against surcharge, a 15 amp, 120 volt fuse is provided for each of the electric outlet(s) (2 max.) located on top of the control panel. To access the fuse(s) raise the control panel cover. Models with no electric outlet have no fuse.

Setting Surface Controls

NOTE: Control knob shown is typical only.

	OFF
MIN		MAX
1			9
2			8

37

46

MED

1.Place the pan on the surface element.

2.Push in and turn the surface element control knob to desired setting.

3.The surface signal light will glow when one or more elements are turned on. Always turn the element off before removing the pan.

The suggested settings found in the chart below are based on cooking in medium-weight aluminum pans with lids. Settings may vary when using other types of pans.

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.

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

of the cooktop when it is in use. These items could melt or ignite. Potholders, towels or wood spoons could catch fire if placed too close to the element.

AUTOMATIC LOCK OFF

OF THE SURFACE ELEMENTS

(30” models with a self-cleaning oven only)

During the self-clean cycle, the surface ele- ments, when used, are subjected to high heat. To ensure maximum element life, a safeguard locks off the use of the surface elements during the self-clean cycle. Once the oven cleaning cycle is complete and the oven door can be opened, the surface elements can be utilized.

Setting	Type of Cooking
MAX	Start most foods, bring water to a boil, pan broiling.
MEDIUM	Maintain a slow boil, thicken sauces and gravies,
	steam vegetables.
MEDIUM LOW	Keep foods cooking, poach, stew.
MIN	Keep warm, melt, simmer.

Selecting Surface Cooking Utensils

For best results and energy conservation, choose cooking utensils that have these characteristics:

Pans should have flat bottoms that make good contact with the entire surface ele- ment. Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and ruler.

Note: Always use a utensil for its intended purpose. Follow manufacturer’s instruc- tions. Some utensils were not made to be used in the oven or on the cooktop.

*GOOD

•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 and the size of the surface element.

•Made of material that conducts heat well.

•Easy to clean.

*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cook- ware requirements.

POOR

•Curved and warped pan bottoms.

•Pan overhangs unit by more than 2.5 cm (1”).

•Heavy handle tilts pan.

•Pan is smaller than element.

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