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May I
Uxm
fowls and
pwim'es
my
surface units?
A. Yes,
but only use cookware
designedfbmnning purposes.
Check
themanufacturer's i nstructionsand
recipesfor preservingfoods.Be
surecanneris flat-bottomed and
fitsoverthe centerof yoursurface
unit.Sincecanninggenerateslarge
Q*'can I
U$e
special
cooking
fi
e@ipment9m'ie an oriental w41k9
on any surface
units?
A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
amountsof steam,be carefidto
Q. my am I not gettingthe heat
avoid
burns from steamor heat.
Ginningshouldonlybe doneon
I Bleed from my Rmit$ eventhough
I havethe kmlbs on the right
suri%ce u nits.
setting?'
Q=
Can
IcovermycMppmswith
-
A. Afterturningsurfaceunitoff
foil?
and makingsure it is COOI, checkto
A. No. Cleanas recommendedin
makesurethatyourplug-inunits
CleaningGuide.
are securelyfastenedintothe
surfacecomection.
Q.why dm?smy fcookware
w
when
I pkx it.on theSUrfiMx!
unit?
A. Becausethesurfaceunitis
notflat. Makesurethat the "feet"
on yoursurfaceunitsare sitting
tightlyin the rangetop indentation
andthereflectorringis flat on the
rangesurface.
Q. Why is the porcelain
on
mycuMkwm? C oming off?
A. If you. s etyoursurfaceunit
higherthan requiredfor the
cookwarematerial,and leaveit, the
finishmaysmoke,crack, pop, or
burn dependingon thepot or pan.
Also,a too highheatfor long
periods,and smallamountsof dry
food,maydamagethe finish.
CarmingShoukibe done on
moktop dye
In surfacecookingof foodsother
thanCannin g , the use of krge-
diameterpots(extendingmorethan
l-inchbeyondedgeof trim ring)is
notrecommended.However,when
canningwith water-bathor
pressurecanner,large-diameter
potsmaybe used. This is because
boilingwatertemperatures(even
underpressure)are not harmfulto
cooktopsurfacessurrounding
heatingunit.
HOWEVER,Do Nm USE
LARGEDIAMETERCANNERS
ORUH3ER LARGEDL4ME'I'ER
Pms FOR FRYINGOR
BOHJNGFOODSCYI'HER
THM?J WATER. M ost syrupor
saucemixtures-and all typesof
frying-cook at temperaturesmuch
higherthan boilingwater.Such
temperaturescouldeventually
harmcooktopsw%aces s urrounding
Observe
I%ints
incalming
1. Bringwaterto boilon HIGH
heat, thenafterboilinghasbegun,
adjustheatto lowestsettingto
maintainboill(savesenergyand
best usessurfaceunit.)
2. Be surecannerfitsovercenter
of surfaceunit. If yourrangedoes
not allowcannerto be centeredon
surfaceunit, use smaller-diameter
potsfor goodcanningresults.
3. Hat-bottomedcannersgivebest
canningresults.Be surebottomof
camner is flat or slightindentation
fits snuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(oftenfoundin enamehvare)
are not recommended.
9
4. Whencanning,userecipesfrom
reputablesources.Reliablerecipes
are availablefromthe manufacturer
of yourcanner;nmnufhcturers o f
glassja.rsfor canning,suchas Ball
andKerr; andthe UnitedStates
Departmentof Agriculture
ExtensionService.
5. Remember,in following the
recipes,that canningis a process
that generateslargeamountsof
steam.Becarefulwhilecanningto
preventburns fromsteamor heat.
N~E: If yourrangeis being
operatedon lowpower(voltage),
cannhigmaytakekmgerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybe improvedby:
(1)usinga pressurecanner,and
(2) for fastestheatingof large
waterquantities,beginwith
HOI'tap water.
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