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Selecting Surface Cooking Utensils; Specialty Pans & Trivets - Frigidaire FGC30S4DBA Use & Care Manual

Gas cooktop
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Selecting Surface Cooking Utensils
For best results and energy conservation, choose cooking utensils that have these characteristics:
Pansshould have flat bottoms. Check for
flatness by rotating a ruler across the bot-
tom. There should be no gaps between
the pan and rulen
Note: Always use a utensil for its intend-
ed purpose. Follow manufacturer's
structions. Some utensils were not made
to be used in the oven or on the cooktop.
Note" Do not usegriddle over more than
one burner. That can damage
cooktop and that can result in exposure
to carbon monoxide levels above allow-
able current standards. That can hazard-
ous to your health.
Pans & Trivets
• 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.
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (I ").
• 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.
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
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
a metal
ring that
beyond the burner unit. Because this
ring traps heat, the surface unit and
cooktop surface could be damaged.
Wire trivets: Do not usewire 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
cooking surface, and damage to the grates and burner units.

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