Frigidaire FFEC3225MB 业主指南

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 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).

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.

For glass smoothtop models, 

only flat bottomed woks 

(without support rings) may 

be used.

 Do not use wire trivets. Cookware bottoms 

must be in direct contact with the surface elements.

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).

Canning can generate large amounts of steam. Use 

extreme caution to prevent burns. Always raise the lid 

to vent steam away from you.
Prevent damage to cooktop and burner grates:

1.  Do not use water bath or pressure canners that 

extend more than one inch beyond the edge of the 

burner grate. 

2.  Do not leave water bath or pressure canners on 

high heat for an extended amount of time. 

3.  Alternate surface units between each batch to 

allow the units and surrounding surfaces to cool 

down. Try to avoid canning on the same burner 

unit 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.

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 burner grate.

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.