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ABOUTCOOKING
SELECTING
HEAT SETrlNG_
'_'!
_NNING
_FO
• If a higher settingis used to begina surface cooking
Acceptablewaterbath or pressurecannersshouldnot be
operation or to bring water to a boil, always reduce to a
oversized and should have flat bottoms.
lower setting once cooking beginsor water comes to a
boil.
When canners do not meet
• For smoothtop cooking, it is betterto selecta 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 cookfaster at a setting that is higher than
neededto maintaina gentle boil. The temperature of
On a smoothtop cooktop, the
the water is the same whether boiling vigorously or
canner bottom should not
gently.
;,_,
extend more than one-inch
Factorsaffecting the heat setting include:
_
_=-:
_
beyond the cookingarea.
• Type,flatnessand sizeof thecookware.
Somecanners are specifically designed for useon
• Quantity and typeof foodbeingcooked,
smoothtop (seeillustration a bove).
• Use of a lid (coveringpans speeds cookingand saves
. _ ,,_,..--_.
_.-_
energy).
A special canning element
/,_-_.
_.
• Elementvoltage or voltage supply to your home.
(model CE1) is availablefrom
your dealerfor coil element
.,,,,/ ,
:
SUGGESTED
HEAT SE_IN_
G01_E
;_
cooktops.It elevatesthe canner
abovethe cooktopto reduce
Whenturningknobto HIGH,there isan indent to identify
trappedheat.This prevents
theHIGH setting,
damagetothe porcelainsurface
CANNER
ELEMENT
and dripbowls.
(MODEL
GEl)
HIGH OR 9: Useto bringliquid to a
OFF
boil, blanch,preheatskillet,or reach .Luw,_TLOW
_.._GH °
Whencanning,usethe HIGH settingjust untilthe water
pressurein a pressurecooker.
_v/
I J_7
comesto a boilor pressure is reachedin the canner,
Always reducetoa lowerheat
_
thenreduceto the lowestheatsettingthatmaintains the
settingwhenliquid justbeginsto boil
boilor pressure. I f the heat is notturneddown,damage
or foodbeginsto cook.
tothe cooktopmayoccur.
MEDIUM-HIGH(7, 8): Use to brown
CheckwithyourlocalExtensionServiceor a
or sear meat;heat oilfordeep fat
manufacturer of glassjarsfor the latestcanning
frying;scald;to sauteorfry. Maintainfastboilfor large
information.
amounts of liquid.
MEDIUM (4, 5, 6): Use to maintainmoderateto slow boil
for largeamountsof liquid. T o continue cooking
uncovered foodandfor mostfryingoperations.
MEDIUM-LOW(2,3): Use to continuecookingcovered
foodandto maintainpressurein mostpressurecookers.
Stew,braiseor steamoperations. T omaintain boilfor
smallamountsof liquid,poach,steamor simmer.
LOWOR 1: Use to keepfood warm before serving.Melt
chocolate or butter.
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