Selecting Surface Cooking Utensils; Specialty Pans & Trivets - Frigidaire PLCF489CCD Use & Care Manual

Selecting Surface
Cooking Utensils
Pans should have flat bottoms. Check
for flatness by rotating a ruler across the
bottom. There should be no gap between
the pan and ruler.
Note: Always use a utensil for its
intended purpose. Follow manufacturer's
instructions. Some utensils were not
made to be used in the oven or on the
cooktop.
Do not use griddle over
more than one burner because it could
damage your cooktop. It can also result in
exposureto carbon monoxide levelsabove
allowable current standards and be
hazardous to your health.
For best result and energy conservation, choose cooking utensils that have these
characteristics:
* 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 a material that conducts
heat well.
• Easy to clean.
POOR
• Curved and wraped pan bottoms.
• Pan overhangs unit by more than
one inch or 2.5 cm.
• Heavy handle tilts pan.
• Flame extends beyond unit.
* 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
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).
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.
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact
with the grates.
DO NOT use two burner units to heat one large pan such as a
roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan
in either of these situations could cause discoloring or crazing of the appliance cook-
ing surface, and damage to the grates and burner units.