Frigidaire Slide-in Surface cooking, Before Setting Oven Controls

Figure 2

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.

The cookware material determines how evenly and quickly heat is

transferred from the surface element to the pan bottom. 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). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble

scratches. Remove these marks immediately.

COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).

STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.

CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached.

Not recommended for use on ceramic cooktops.

PORCELAIN-ENAMEL on METAL - Heating characteristics will vary depending on base material. Porcelain-enamel coating

must be smooth to avoid scratching ceramic cooktops.

GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.

Surface cookingBefore Setting Oven Controls

For best air circulation and baking results allow 2-4" (5-10 cm) around the

cookware for proper air circulation and be sure pans and cookware do not

touch each other, the oven door, sides or back of the oven cavity. The hot

air must circulate around the pans and cookware in the oven for even heat

to reach around the food.

1 Oven Rack

Multiple Oven Racks

Figure 1