Frigidaire fpcf3091lf Betriebsanweisung

14

Fig. 1

Cookware should have flat

bottoms that make good contact

with the entire heating element

or induction zone. Check for

flatness by rotating a ruler

across the bottom of the

cookware (See Fig. 1).

When using radiant elements or cooking zones:
• Use cookware with flat bottom and straight sides.

• Check that pan rests completely on ceramic cooktop and is

level.

• Be sure pan is properly balanced and does not tilt from

heavy handle.

• Be sure that the pan size matches the amount of food to

be prepared.

• Always use clean cookware. Also use cookware that is

easy to maintain.

• Use quality cookware with heavier bottoms for better heat

distribution allowing for more even cooking results.

• Do not let pans boil dry. This may cause permanent

damage in the form of breakage, fusion, or marring  that

can affect the ceramic cooktop. This type of damage is

not covered by your warranty.

The size and type of cookware used will influence the

setting needed for best cooking results. Be sure to read the

following recommendations for cookware.

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.

Radiant elements

on cooktop marked

Copper - Excellent heat conductor but discolors easily. May

leave metal marks on ceramic glass.

Stainless steel  - Slow heat conductor with uneven cooking

results. Is durable, easy to clean and resists staining.

Cast Iron - Slow heat conductor however will retain heat

very well. Cooks evenly once cooking temperature is reached.

Do not slide cast iron cookware on cooktop; will scratch glass

cooktop.

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. Ideal when used with lower

heat levels. Do not slide cookware on cooktop; may scratch

glass cooktop.

Induction

cooking zones

on cooktop marked

Stainless steel*  - Generally, excellent for induction cooking.

Is durable, easy to clean and resists staining.

Cast Iron - Good for induction cooking. Cooks evenly. Do

not slide cast iron cookware on cooktop; will scratch ceramic

cooktop.

• Be sure to use cookware made with a magnetic base

material.

• Use cookware that meets the minimum and maximum size

requirements (See p. 16).

Before using the induction zones, be sure to carefully

read  and follow any cookware recommendations and

the section about pan sensing.

When using radiant elements:
• The pan size used must closely fit the radiant element

circle pattern graphics on the cooktop and should match

the amount of food being prepared.

• The cookware should be made of material that conducts

heat well.

Porcelain-enamel on ferrous metal - Heating

characteristics will vary depending on base material. Porcelain-

enamel coating must be smooth to avoid scratching ceramic

cooktop.

*Not all stainless steel is readily magnetizeable; being made

of stainless steel does not mean that cookware is “Induction

Ready”. Use cookware specifically identified by the

manufacturer for use with induction cooking or marked as

“Induction Ready”. If you are not sure, use a magnet to test

whether the pan material type will work.

Do not use aluminum, copper, glass or non-ferrous

metal  cookware on induction cooking zones.