Before Setting Surface Controls; Cookware Material Types - Frigidaire Gas Range Use & Care Manual

BEFORE SETTING SURFACE CONTROLS

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.
Use quality cookware in good condition
For the best possible
cooking results when using
the cooktop, always use
quality cookware in good
condition. Pans should have
flat bottoms that sit level
on the burner grate. Before
using cookware, check for
flatness by rotating a ruler
across the bottom of the
cookware (Fig. 1).
CAUTION
Do not place flammable items such as plastic wrappings,
spoon holders or plastic salt and pepper shakers on the
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.
IMPORTANT
Do not place aluminum foil, or ANY material that
can melt on the range cooktop. If these items melt
they may damage the cooktop.
NOTE
The size and type of utensil used, the amount and type
of food being cooked will influence the settings needed to
obtain the best cooking results.
10
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*
High flame
Medium flame
Low flame
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
Fig. 1
other types of pans.
CAUTION
Never extend the flame beyond the outer edge of the
cooking utensil. A higher flame wastes energy, and
increases your risk of being burned by the flame.
Type of cooking
Start most foods; bring water to a boil;
pan broiling.
Maintain a slow boil; thicken sauces,
gravies; steaming.
Keep foods cooking; poach; stewing.
Fig. 2
Correct flame
Incorrect
flame setting
setting