GE JHP64G Use And Care Manual page 21

Questions & Answers
Q. May I can foods and preserves
on my surface unit?
A. Yes,
but only use cookware
designed for canning purposes.
Check the manufacturer's
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
@
center of your Calrod unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning should
only be done on surface units.
Q. Can I cover my drip pans with
foil?
A. No.
Clean as recommended in
Cleaning Guide.
Home Canning Tips
Canning should be done on
surface units only.
Pots that extend beyond 1 inch of
the cooking element trim ring are
not recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR CYI'HER LARGE DIAMETER
FOODS (Yf'HER THAN WATER.
Most syrup or sauce mixtures—
and all types of frying— cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding surface units.
Q. Can I use special cooking
equipment, like an oriental wok,
on any surface units?
A.
Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the cooktop can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my units even though
I have the knobs on the right
setting?
A.
After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Observe Following Points
in Canning
1.
Be sure the canner fits over the
center of the surface unit. If your
cooking center or its location does
not allow the canner to be centered
on the surface unit, use smaller-
diameter pots for good canning
results.
2.
Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don't make enough contact with the
surface unit and take too long to
boil water.
WRONG
RIGHT
21
Q. Why does my cookware tilt
when I ~lace it on the surface unit?
A.
Because the surface unit is not
flat. Make sure that the "feet" on
your Calrod" units are sitting
tightly in the cooktop indentation
and the reflector ring is flat on the
cooktop surface.
Q. Why is the porcelain finish on
my cookware coming off?
@
A. If you set your Calrod
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
3.
When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is
a process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
is being operated on low power
(voltage), canning may take longer
than expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1)
using a pressure canner, and
(2) starting with H(X tap water for
fastest heating of large quantities
of water.
unit
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