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18
SETTING SURFACE CONTROLS
Cooking with a griddle (some models)
Figure 7: Griddle
The griddle is a versatile accessory that is perfect
for cooking foods that require large fl at surfaces
such as pancakes, French toast, grilled sandwiches,
bacon, and also for cooking di erent foods at the
same time.
After use, let the griddle cool before washing. Hand
wash with hot soapy water. Do not soak. Dry thor-
oughly. Do not put a griddle in a dishwasher.
If you would like to purchase a griddle, you can
order one from Frigidaire.com.
Using the griddle:
Place the griddle securely on top of the burner
grates. Preheat the griddle for 5 minutes on medi-
um to medium low setting. Slow preheat ensures
even heat distribution during the cooking process.
DO NOT preheat the griddle on HI setting. Preheat-
ing on HI may warp the griddle and prevent even
heat distribution.
Home Canning
Be sure to read and observe all the following points
when home canning with your appliance. Check
with the USDA (United States Department of Ag-
riculture) ebsite and be sure to read all the infor-
mation they have available as well as follow their
recommendations for home canning procedures.
• Use only a completely fl at bottom canner with
no ridges that radiate from the bottom cen-
ter when home canning. Heat is spread more
evenly when the bottom surface is fl at. Use a
straight-edge to check canner bottom.
• Make sure the diameter of the canner does not
exceed 1 inch (25mm) beyond the surface ele-
ment markings or burner.
• It is recommended to use smaller diameter can-
ners on electric coil and ceramic glass cooktops
and to center canners on the burner grates.
• Start with hot tap water to bring water to boil
more quickly.
• Use the highest heat setting when fi rst bringing
the water to a boil. Once boiling is achieved,
reduce heat to lowest possible setting to main-
tain that boil.
• Use tested recipes and follow instructions care-
fully. Check with your local Cooperative Agri-
cultural Extension Service or a manufacturer of
glass jars for the latest canning information.
• It is best to can small amounts and light loads.
Do not leave water bath or pressure canners on
high heat for an extended amount of time.
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