Surface Cooking - Frigidaire FEC30S7EC Use & Care Manual

Surface cooking

Selecting Surface Cooking Cookware
Cookware should have flat bottoms
that make good contact with the entire
surface heating element. Check for
flatness by rotating a ruler across the
bottom of the cookware (See Figure 1).
Be sure to follow the recommendations
for using cookware as shown in Figure
2.
Note: The size and type of cookware
used will influence the setting needed
for best cooking results.
Figure 1
Figure 2
Cookware Material types
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 glass 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.
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