Cookware Material Types - Frigidaire FFEF3050LSE Use & Care Manual

Types of cool(top elements
The ceramic glass cooktop has radiant surface elements
located below the surface of the glass. The patterns on the
ceramic glass will outline the size and type of element
available. The single radiant element will have one round
outline pattern shown (keep warm zone is designed to
keep food warm only). The dual radiant element is
expandable; you may set the smaller inner portion as a
single element or both inner and outer 3ortions may be set
to heat together (See Fig. 1).
OFF OFF o OFF @
hi
Keep warm zone
surface control
(some models)
8
7
4 6
reed
Single radiant
surface control
Fig. 1
o
to to
Dual radiant
surface control
(some models)
Cookware material types
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 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).
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. 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.
Using proper cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Be sure to follow
the recommendations for using proper cookware as
illustrated in Figs. 2 & 3.
Cookware should have flat bottoms that make good contact
with the entire surface heating element (See Fig. 2). Check
for flatness by rotating a ruler across the bottom of the
cookware (See Fig. 3). For more information about the
ceramic cooktop see"Cooktop Cleaning & Maintenance" in
the Care &Cleaning section.
iiiiii
1_ t • Curved and warped pan.
® Flat bottom and straight
sides.
® Tight fitting lids.
• Weight of handle does
not tilt pan. Pan is well
balanced.
®
o
• Pan larger than cooking area
marked on cooktop by more
than one-half inch or 12mm.
Pan sizes match the
amount of food to be
prepared and the size
the surface element.
lade of a material that
conducts heat well.
Easy to clean.
Always match pot
diameter to element size.
® Heaw handle tilts pan.
® Pan is smaller or larger
than heating area marked
on cooktop.
Fig. 2
Fig. 3