Cookware Recommendations - Frigidaire Professional FPCF3091LF User & Care Manual

COOKWARE RECOMMENDATIONS

IMPORTANT
Before using the induction zones, be sure to carefully
read and follow any cookware recommendations and
the section about pan sensing.
Use quality cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Be sure to read the
following recommendations for cookware.
Cookware should have flat
bottoms that make good contact
with the entire heating element
or induction zone. Check for
flatness by rotating a ruler
across the bottom of the
cookware (See Fig. 1).
When using radiant elements or cooking zones:
• Use cookware with flat bottom and straight sides.
• Check that pan rests completely on ceramic cooktop and is
level.
• Be sure pan is properly balanced and does not tilt from
heavy handle.
• Be sure that the pan size matches the amount of food to
be prepared.
• Always use clean cookware. Also use cookware that is
easy to maintain.
• Use quality cookware with heavier bottoms for better heat
distribution allowing for more even cooking results.
• Do not let pans boil dry. This may cause permanent
damage in the form of breakage, fusion, or marring that
can affect the ceramic cooktop. This type of damage is
not covered by your warranty.
When using radiant elements:
• The pan size used must closely fit the radiant element
circle pattern graphics on the cooktop and should match
the amount of food being prepared.
• The cookware should be made of material that conducts
heat well.
When using the induction cooking zones:
• Be sure to use cookware made with a magnetic base
material.
• Use cookware that meets the minimum and maximum size
requirements (See p. 16).
14

Cookware recommendations -

radiant elements
Radiant elements
on cooktop marked
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
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.
Stainless steel - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - Slow heat conductor however will retain heat
very well. Cooks evenly once cooking temperature is reached.
Do not slide cast iron cookware on cooktop; will scratch glass
cooktop.
Porcelain-enamel on metal - Heating characteristics will vary
depending on base material. Porcelain-enamel coating must
Fig. 1
be smooth to avoid scratching ceramic cooktops.
Glass - Slow heat conductor. Ideal when used with lower
heat levels. Do not slide cookware on cooktop; may scratch
glass cooktop.
Cookware recommendations -
induction cooking zones
Induction
cooking zones
on cooktop marked
Stainless steel* - Generally, excellent for induction cooking.
Is durable, easy to clean and resists staining.
Cast Iron - Good for induction cooking. Cooks evenly. Do
not slide cast iron cookware on cooktop; will scratch ceramic
cooktop.
Porcelain-enamel on ferrous metal - Heating
characteristics will vary depending on base material. Porcelain-
enamel coating must be smooth to avoid scratching ceramic
cooktop.
*Not all stainless steel is readily magnetizeable; being made
of stainless steel does not mean that cookware is "Induction
Ready". Use cookware specifically identified by the
manufacturer for use with induction cooking or marked as
"Induction Ready". If you are not sure, use a magnet to test
whether the pan material type will work.
Do not use aluminum, copper, glass or non-ferrous
metal cookware on induction cooking zones.
IMPORTANT