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I
ABOUT: COOKING
SELECTING
HEAT SETTINGS
CANNING
INFORMATION
• If a higher setting is used to begin a surface cooking
Acceptablewater bath or pressure canners should not be
operation or to bring water to a boil, always reduce to a
oversized and should haveflat bottoms.
lower setting once cooking begins or water comes to a
boil.
When canners do not meet
• For smoothtop cooking, it is better to select a lower
these standards, cooking times
setting and increase to a higher one later,if needed,
may be longer and the cooktop
may be damaged.
• Food will not cook faster at a settingthat is higher than
neededto maintain a gentle boil. The temperature of
On a smoothtop cooktop, the
the water is the same whether boiling vigorouslyor
canner bottom should not
gently.
_
extend more than one-inch
Factorsaffectingthe heat setting include:
_
_" ._,,'--=,,, _
beyondthe cooking area and
• Type,flatness and size of the cookware,
must have a flat bottom.
• Quantityand type of food being cooked.
When canning, usethe HIGH setting just until the water
• Use of a lid (coveringpans speeds cooking and saves
comes to a boil or pressure is reached in the canner,
energy),
then reduce to the lowest heat setting that maintainsthe
• Elementvoltage or voltage supply to your home.
boil or pressure. If the heat setting is not turned down,
damage to the cooktopmay occur. _._ _-._
_,
SUGGESTED
HEAT SETTING
GUIDE
A special canning element
/_'I___,_
When turning knob to HIGH,there is an indentto identify
(modelCE1) is availablefrom
_',,_ ,
the HIGHsetting,
your dealer for coil element
;' ''_
cooktops. It elevates the canner
HIGH OR 9: Use to bring liquid to a
OfF
above the cooktop to reduce
boil, blanch,preheat skillet,or reach
_w_.
_._I_HIGH
trapped heat. This prevents
CANNER
ELEMENT
pressure in a pressure cooker.
I
_'"
damage to the porcelainsurface
(MODELCE1)
Always reduce to a lower heat
3"_
_
and drip bowls.
setting when liquid just begins to boil
or food begins to cook.
Checkwith your local Extension Serviceor a
manufacturerof glass canningjars for the latest canning
MEDIUM-HIGH(7, 8): Use to brown
information.
or sear meat; heat oil for deepfat
frying; scald; to saute or fry. Maintainfast boil for large
amounts of liquid.
MEDIUM(4, 5, 6): Use to maintain moderateto slow boil
for largeamounts of liquid.To continue cooking
uncoveredfood and for most frying operations.
MEDIUM-LOW(2,3): Use to continue cooking covered
food and to maintain pressure in most pressure cookers.
Stew,braise or steam operations.To maintain boil for
small amountsof liquid, poach,steam or simmer.
LOW OR 1: Use to keep food warm before serving. Melt
chocolate or butter.
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