Frigidaire ES530 manual Operating the Warming Zone some models, Temperature Selection

Setting Surface Controls

Operating the Warming Zone (some models)

The purpose of the Warming Zone is to keep hot cooked foods at serving temperature. Use the Warming Zone to keep cooked foods hot such as; vegetables, gravies, casseroles, soups, stews, breads, pastries and oven-safe dinner plates. Always start with hot food. It is not recommended to heat cold food on the Warming Zone.

All food placed on the Warming Zone should be covered with a lid or aluminum foil to maintain quality. For best results, when warming pastries or breads, the cover should have an opening to allow moisture to escape. Do not use plastic wrap to cover food. Plastic may melt onto the surface and be very difficult to clean. Use only plates, utensils and cookware recommended for oven and cooktop use on the Warming Zone.

Always use pot holders or oven mitts when removing food from the Warming

Zone as cookware and plates will be hot.

To Set the Warming Zone Control (some models):

1. To set the control, push in and turn the knob. The On indicator light will come on (See Figs. 1 and 2). The temperatures are approximate, and are designated by HI, MED and LO. However, the control can be set at any position between HI and LO for different levels of heating (Fig.1).

2. When done, turn the control to OFF. The Warming Zone Hot surface indicator light will remain on until the Warming Zone cools to a moderate level (See Figs. 1 & 2).

Temperature Selection

Refer to the table for recommended Warming Zone food settings (Fig. 3). If a particular food is not listed, start with the medium level, and adjust as needed. Most foods can be kept at serving temperatures by using the medium level.

	The Warming Zone will not glow red when it is hot, but becomes hot enough to
Fig. 1	cause burns. Avoid placing hands on or near the Warming Zone until the Warming Zone Hot
	surface indicator light is off.
	Warming Zone Recommended Food
	Settings Table
	Food Item	Heating
		Level
	Hot Beverages	HI
	Fried Foods	HI
	Vegetables	MED
	Soups (Cream)	MED
	Stews	MED
	Sauces	MED
	Meats	MED
	Gravies	LO
	Eggs	LO
	Dinner Plates with Food	LO
	Casseroles	LO
	Breads/Pasteries	LO
	Fig. 3
	Fig. 2 (some models)
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