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canning
information
. Use flat-bottomed
canners/pans
for best
resuits. Some canners have ridged bottoms
(porcelain enamel-ware)
and are not recom-
mended. They do not make good contact with
the surface unit and cause severe overheating
which damages the cooktop.
l
Use the largest surface
unit for best results.
l
Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
Positioning
racks and pans
For baking/roasting
with one rack, place the
rack so the top of the food will be centered in the
oven.
Rack placement
for specific
foods:
FOOD
Frozen pies, large
roasts and turkeys
Angel and bundt
cakes and yeast
breads
RACK POSlTlON
Lowest level or 2nd
level from bottom
2nd level from bottom
Casseroles,
muffins,
most quick breads
and meats
2nd or 3rd level from
bottom
Cookies, biscuits,
2nd or 3rd level from
cakes and non-frozen
bottom
pies
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended
rack placement when
broiling, see "Broiling rack position chart" on
page 14.
Personal
Injury Hazard
l
Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
l
If rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
may
result in personal injury.
9
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