Frigidaire FEFL79JCB Use & Care Manual page 9

Suggested Radiant Surface Element Settings Table
The suggested settings found in Fig. 1 are
based when cooking with medium-weight
aluminum pans with lids. Settings may vary
when using other types of pans.
Note: The size and type of utensil used, and
the amount and type of food being cooked will
influence the setting needed for best cooking
results.
SINGLE & DUAL RADIANT SURFACE ELEMENTS
Setting
HIGH (HI-9)
MEDIUM HIGH (7 -8)
MEDIUM(5-6)
MEDIUM LOW (2- 4)
LOW(LO -1)
Type of Cooking
Start most foods, bring water to a boil, pan broiling
Continue a rapid boil, fry, deep fat fry
Maintain a slow boil, thicken sauces and gravies or
steam vegetables
Keep foods cooking, poach, stew
Keep warm, melt, simmer
Fig. 1
NOTE: Please read detailed instructions for ceramic glass cooktop cleaning in the General Care & Cleaning section and
Before You Call checklist sections of this Use & Care Manual.
Using proper cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Cookware should
have flat bottoms that make good contact with the entire
surface heating element (See Fig. 3). Check for flatness by
rotating a ruler across the bottom of the cookware (Fig. 2).
Be sure to follow the
recommendations for _'
using proper cookware
as illustrated.
For more information
about the ceramic
cooktop see "Cooktop
Cleaning &
Maintenance" in the
General Care &
Cleaning section.
Fig, 2
Cookware Material Types
*CORRECT
INCORRECT
U
t t
• 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 and the size of
the surface element.
• Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to element surface
diameter.
• Curved and warped pan
bottoms.
" -7
• Pan overhangs element by
more than one-half inch.
!
u
• Pan is smaller than
element.
• Heavy handle tilts pan.
Fig. 3
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 above).
STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached.
Not recommended for use on ceramic cooktops.
PORCELAIN-ENAM EL 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.
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