Selecting Surface Cooking Utensils; Specialty Pans & Trivets - Frigidaire GLCS378DSA Use & Care Manual

Selecting Surface Cooking Utensils

For best results and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms. Check for
flatness by rotating a ruler across the bot-
tom. There should be no gaps between
the pan and ruler.
Note: Always use a utensil for its intend-
ed purpose. Follow manufacturer's in-
structions. Some utensils were not made
to be used in the oven or on the cooktop.
* Specialty pans such as lobster pots,
griddles and pressure cookers may be
used but must conform to the above
recommended cookware requirements.
Specialty Pans & Trivets
*GOOD
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount of
food to be prepared.
• Made of material that conducts
heat well.
• Easy to clean.
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with a support
ring that does not extend beyond the
burner unit) may also be used. The
metal ring was designed to support the
wok safely when it is filled with large
amounts of liquids (soup making) or
fat (frying).
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
6
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.