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Selecting Surface Cooking Utensils; Specialty Pans & Trivets - Frigidaire FEB27S5DCA Use & Care Manual

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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 acrossthe 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.
Note: Do not usegriddle over more than
one burner. That can damage your
cooktop and that can result in exposure
to carbon monoxide levels above allow-
able current standards. That can hazard-
ous to your health.
*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.
• Easyto clean.
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1 ").
• 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
cooking surface, and damage to the grates and burner units.
7

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