Cookware Material Types - Frigidaire DGGF3054KFN Use & Care Manual

Using proper cookware
For best cooking results,
cookware should have flat
bottoms that rest level on
the burner grate. Before
using cookware, check for
flatness by rotating a
ruler across the bottom of
the cookware (Fig. 1).
Fig. 1
Do not place flammable items such as plastic salt
and pepper shakers, spoon holders or plastic wrappings
on 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.
Do not place aluminum foil, or ANY material
that can melt on the range cooktop. If these
items melt they may damage the cooktop.
The size and type of utensil used, and the amount and
type of food being cooked will influence the settings
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.
Set proper burner flame size
The color of the flame is the key to proper burner adjustment.
A good flame is clear, blue and hardly visible in a well-lighted
room. Each cone of flame should be steady and sharp. Adjust
or clean burner if flame is yellow-orange.
For most cooking; start on the highest setting and then
turn to a lower setting to complete the process. Use the
recommendations below as a guide for determining
proper flame size for various types of cooking (Fig. 2)
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
undercooked. Do not attempt to deep fat fry too much
food at once as the food will neither brown or cook
properly.
Flame Size* 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
Never operate a surface burner with the gas flame
i
setting beyond the outer edge of a cooking utensil. A
high flame wastes energy, and increases your risk of
being burned by the flame (Fig. 3).
Correct flame
setting
Fig. 3
Incorrect
flame setting