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designedfor cafiningpurposes.
Check the manufacturer's
instructionsand recipes for
preserving foods. Be sure canner
is flat-bottomedand fits overthe
center of your surface unit. Since
canning generates large amountsof
steam, be carefil to avoidburns
from steamor heat. Canningshould
only be done on surface units.
Q. can I Covermy drip parls with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q.
can
1
use
specialCooliing
equipment,
like
an
Orientilwok,
011any
surface
Unik?
A. Cookwarewithout fiat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. why am I not getting the heat
1 need from my units even though
I have the knobs an 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.
Q.
why
does
my
Cookware
tilt
when
I placeit
{$H
the
surface
tit?
A. Becausethe surface unit is not
flat, Make sure that the "feet" on
your surface units are sittingtightlv
i~~ the range top indentationand tne
reflector ring is flat on the range
surface.
Q. why is the porceIain finish on
my cookware coming offl
A. If you set your surfaceunit
higher than required for the
cookware material, and leaveit,
the finish may smoke, crack, pop,
or burn dependingon the pot or
pan. Also, a too high heat for long
periods, and small amountsof dry
food, may damagethe finish.
—.
Pots that extend beyond 1 inch of
cooking element'strim 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 N~
USE
LARGE
DIAMETER
CANNERS
01{ ~~~~
LARGE DIAMETER
Pms FOR FRYING OR BOILING
FOODS ~HER
THAN
WATER.
P%'lost
syrup or sauce rnixtures—
and al~types of frying-—cook at
~emperaturesmuch higher than
1 >~~ilillg water. Such tempera~ures
cc>uld eventually harm cooktop
--x -.
-
-)
:~{~rfa.ces s~~rro~.]ndi~~g
surface units.
..
=
.-. . --"
..-.,
<' '"\
i\-- -, . . .
observe Following Poink
in canting
1. Be sure the canner fits over the
center of the surface unit. If your
range 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.
PdGHT
m
.. ———.—
.
..."
. .
.T———..
.
.
.
3. When canning, use recipes and
procedures from repumble sources.
Reliable recipes and procedures are
availablefrom the manufacturer of
your canner; manufacturers of
glassjars 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 avoidburx)s
from steam or heat, be careful
when canning.
N~E:
If your range is being
operated
onlowpower
(voltage),
canning may take longer than
expected, eve~~ though directions
have been carefully followed. The
process time will be shortened by:
(1)using a pressure canner, and
(2) starting with I+OTtap water
for
fastest heating of large q~la]ltities
of water.
—.—,—
— ___________
,.. - .. ___ _
. .__-. __..
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