Frigidaire fed367dsb Betriebsanweisung

1. Place the pan on the surface element.
2. Push in and turn the surface element control knob to desired setting.
3. The surface signal light will glow when one or more elements are turned on. Always turn

the element off before removing the pan.

Note: The size and type of utensil used, and the amount and type of food being
cooked will influence the setting needed for best cooking results.

HI  (MAX)

Start most foods, bring water to a boil, pan broiling.

5 (MED)

Maintain a slow boil, thicken sauces and gravies, steam
vegetables.

2-4 (MED-LOW)

Keep food cooking, poach, stew.

LO (MIN)

Keep warm, melt, simmer.

*The suggested settings found in the chart above are based on cooking in medium thickness
aluminum pans with lids. Settings may vary when using other types of pans.

plastic wrappings on top of the cooktop when it is in use. These items could melt or
ignite. Potholders, towels or wood could catch fire if placed too close to the element.

1.

Use tested recipes and follow instructions carefully. Check with your local
Cooperative Agricultural Extension Service or a manufacturer of glass jars for
the latest canning information.

2.

Use flat-bottomed canners only. Heat is spread more evenly when the bottom
surface is flat.

3.

Center canner on the surface element.

4.

Start with hot water and a high heat setting to reduce the time it takes to
bring the water to a boil; then reduce the heat setting as low as possible to
maintain a constant boil.

5.

It is best to can small amounts and light loads.

1.

Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the surface element.

2.

Do not leave water bath or pressure canners on high heat for an extended
amount of time.

3.

Alternate surface elements between each batch to allow the units and
surrounding surfaces to cool down. Try to avoid canning on the same element
all day.

  Safe canning requires that harmful micro-organisms are destroyed

and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.

  Canning can gener-

ate large amounts of steam. Use
extreme caution to prevent burns.
Always raise the lid to vent steam
away from you.