Frigidaire glef387fcc Betriebsanweisung

8

The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom.
The most popular materials available are:

ALUMINUM - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists
staining & pitting). If aluminum pans slide across the ceramic cooktop, they may leave metal marks which will resemble
scratches. Remove these marks immediately.

COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).

STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.

CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached.
Not recommended for use on ceramic cooktops.

PORCELAIN-ENAMEL on METAL - Heating characteristics will vary depending on base material. Porcelain-enamel coating
must be smooth to avoid scratching ceramic cooktops.

GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.

The size and type of cookware used will influence the
setting needed for best cooking results. Cookware should
have flat bottoms that make good contact with the entire
surface heating element (See Fig. 3). Check for flatness by
rotating a ruler across the bottom of the cookware (Fig. 2).

Be sure to follow the
recommendations for
using  proper cookware
as illustrated.

For more information
about the ceramic
cooktop see “Cooktop
Cleaning &
Maintenance” in the
General Care &
Cleaning section.

Fig. 2

Fig. 3

NOTE:  Please read detailed instructions for ceramic glass cooktop cleaning in the General Care & Cleaning section and
Before You Call checklist sections of this Use & Care Manual.

The suggested settings found in Fig. 1 are
based when cooking with medium-weight
aluminum pans with lids. Settings may vary
when using other types of pans.

Fig. 1

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.

HIGH (HI - 9)

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

MEDIUM HIGH (7 - 8)

Continue a rapid boil, fry, deep fat fry

MEDIUM (5 - 6)

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

MEDIUM LOW (2 - 4)

Keep  foods  cooking,  poach,  stew

LOW (LO - 1)

Keep warm, melt, simmer