Frigidaire CGLES389FB3 Use & Care Manual page 16

Setting Warmer Dmwer Control (If Equipped)
Arranging Warmer (Warm & Ready
TM)
Drawer Rack Positions
The rack can be used in 2 ways:
Hn the upright position to aHHowHow p rofiHefood items to be pHacedboth under
and on top of the rack (for exampHe, roHHs or biscuits on top of the rack and
a casseroHe dish underneath),
o Hn the downward position to aHHow you to pHaceHightweight food items and
empty dishware (for exampHe, forths or pastries and dinn er pHates)on the rack,
Set the Warmer Drawer Rack in either position as shown bellow (Fig,1),
Operating
the Warmer Drawer
The purpose of the Warmer Drawer is to keep hot cooked foods at serving
temperature, AHwaysstart with hot food, Ht i s not recommended to heat coHdfood
in the Warmer Drawer, AHH f ood pHacedin the Warmer Drawer shouHdbe covered
with a Hid oraHuminum foiHto maintain quaHity, Do not use plastic wrap to cover
food. Plastic may melt onto the drawer and be very difficult to clean. Use
onHyutensiHsand cookware recommended for oven use in the Warmer Drawer,
AHways use pothoHders or oven mitts when removing food from
the Warmer Drawer as cookware and pHateswiHH be hot and you can be burned,
Warmer
Drawer Temperature
Selection
Recommended Warmer Drawer settings tame is shown in Fig, 2, Hf a particuHar
food is not Histed,start with the MED setting, Hf m ore crispness is desired, remove
the Hidor aHuminum foiH from the food, Most foods can be kept at serving
temperatures on the MED setting, When a combination of foods are to be kept
warm (for instance, meat with 2 vegetabHes and roHHs), use the HI setting, To avoid
heat Hoss,do not open the Warmer Drawer whiHein use,
Warmer Drawer
_Back in upward
position
Warmer_Drawer
Rack in downward
Fig,1 Jposition
Warmer Drawer
recommended Food Settings
TaMe
Food item Setting
Bacon HH
HH
PouHtry HH
HH
Fried Foods HH
Pizza HH
Gravies MED
CasseroHes MED
Eggs MED
Roasts (Beef, Pork, Lamb) MED
VegetabHes
Biscuits
Pastries
RoHHs ( soft)
Empty Dinner PHates
Fig, 2
MED
MED
MED
MED
LO
LO
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