Specialty Pans & Trivets; Canning Tips & Information - Frigidaire FES367AQC Use & Care Manual

Specialty Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with a support
ring that does not extend beyond the
heating element) may also be used.
The metal ring was designed to
support the wok safelywhen it isfilled
with large amounts of liquids (soup
making) or fat (frying).
DO NOT use two
elements (if the cooktop is not
equipped with bridge element) to heat
one large pan such as a roaster or
griddle, or allow cooking utensils to
boil dry. The bottom surface of the
pan in either of these situations could
cause discoloring or crazing of the
porcelain enamel range surface, and
damage to the surface elements and/
or damage to the drip pans (if
equipped).
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface elements.
DO NOT use a wok if it is equipped with
a metal ring that extends beyond the
surface element. Because this ring traps
heat, the surface element and cooktop
surface could be damaged.
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For glass smoothtop models, only flat
bottomed woks (without support rings)
may be used.
Canning Tips &
Information
Canning can generate
large amounts of steam. Use extreme
caution to prevent burns. Always raise
the lid to vent steam away from you.
1. Use tested recipes and follow instructions carefully. Check with your local
Cooperative Agricultural Extension Service or a manufacturer of glass jars for
the latest canning information.
2. Use flat-bottomed canners only. Heat is spread more evenly when the bottom
surface is flat.
3. Center canner on the surface element.
4. Start with hot water and a high heat setting to reduce the time it takes to
bring the water to a boil; then reduce the heat setting as low as possible to
maintain a constant boil.
5. It is best to can small amounts and light loads.
Prevent damage to cooktop:
1. Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the surface element.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. Alternate surface elements between each batch to allow the units and
surrounding surfaces to cool down. Try to avoid canning on the same element
all day.
Safe canning requires that harmful micro-organisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.