Frigidaire fed367dsb Betriebsanweisung
6
Specialty Pans & Trivets
DO NOT use a wok if it is equipped with
a metal ring that extends beyond the
surface element. Because this ring traps
heat, the surface element and cooktop
surface could be damaged.
a metal ring that extends beyond the
surface element. Because this ring traps
heat, the surface element and cooktop
surface could be damaged.
For glass smoothtop models, only flat
bottomed woks (without support rings)
may be used.
bottomed woks (without support rings)
may be used.
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 heating element) 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).
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 heating element) 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 two
elements (if the cooktop is not
equipped with bridge element) 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
porcelain enamel range surface, and
damage to the surface elements
and/or damage to the drip pans (if
equipped).
equipped with bridge element) 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
porcelain enamel range surface, and
damage to the surface elements
and/or damage to the drip pans (if
equipped).
Wire trivets: Do not use wire
trivets. Cookware bottoms must be
in direct contact with the surface
elements.
trivets. Cookware bottoms must be
in direct contact with the surface
elements.
*GOOD
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt pan.
• 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 sur-
face element.
face element.
• Made of material that conducts heat
well.
• Easy to clean.
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than 2.5
cm (1”).
• Heavy handle tilts pan.
• Pan is smaller than element.
* Specialty pans such as lobster pots,
griddles and pressure cookers may be used
but must conform to the above recom-
mended cookware requirements.
griddles and pressure cookers may be used
but must conform to the above recom-
mended cookware requirements.
Pans should have flat bottoms that make
good contact with the entire surface ele-
ment. Check for flatness by rotating a ruler
across the bottom. There should be no
gaps between the pan and ruler.
good contact with the entire surface ele-
ment. Check for flatness by rotating a ruler
across the bottom. There should be no
gaps between the pan and ruler.
Note: Always use a utensil for its intended
purpose. Follow manufacturer’s instruc-
tions. Some utensils were not made to be
used in the oven or on the cooktop.
purpose. Follow manufacturer’s instruc-
tions. Some utensils were not made to be
used in the oven or on the cooktop.
Selecting Surface Cooking Utensils
For best result and energy conservation, choose cooking utensils that have these caracteristics: