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A. Yes,but onlyuseutensils
designed forcanning purposes. C heck
themanufacturer's i nstructionsand
recipesfor preservingfoods.Be
surecanneris flat-bottomed and
fitsoverthecenterofyourCalrod@
Llnit. S incecanninggenerateslarge
amountsof steam,be carefulto
al,oidburilsfrox~ steamor heat.
Canningshou~d onlybe doneon
surfaceunits.
Q. Can 1covermy drip panswith
foil?
A. No. Cleanas recommended in
CleaningGuide.
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Q. CanI use specialcooking
equipment,likean orientalwok,
on anysurfaceunits?
A. Utensilswithoutflatsurfaces
are notrecommended. T helifeof
yoursurfaceunitcanbe shortened
andtherangetopcanbe damaged
fromthehighheatneededforthis
typeof cooking.
Q. Whyam I notgettingthe heat
I needfrommyunitseventhough
I havethe knobson the right
setting?
A. Afierturningsurfaceunitoff
andmakingsureit is cool, checkto
makesurethatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q. Whydo myutensilstilt whenI
piacethemon thesurfaceunit?
A. Becausethe surfaceunitis
notflat. Makesurethatthe "feet"
on yourCalrod"unitsare sitting
tightlyin the rangetop indentation
andthe reflectorringis flaton the
rangesurface.
Q. Whyis the porcelainfinishon
mycontainers comingoff?
A. If youset yourCalrod@ unit
higherthanrequiredfor the
containermaterial,andleaveit, the
finishmaysmoke,crack, pop,or
burndependingonthe potor pan.
Also,a too highheatfor long
periods,and smallamountsof dry
food,maydamagethe finish.
canting
Tips
Canningshouldbe doneon
cooktop-on~y.
In surfacecookingof foodsother
thancanning,theuse of large-
diameterutensils(extending more
than l-inchbeyond edgeof trimring)
is notrecommended. H owever,
whencanningwithwater-bathor
pressurecanner,large-diameter
utensilsmaybe used. This is
becauseboilingwatertemperatures
(evenunderpressure)are not
harmfulto cooktopsurfaces
surroundingheatingunit.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OR OTHERLARGEDIAMETER
UTENSILSFORFRYINGOR
BOILINGFOODSOTHER
THANWATER. M ostsyrupor
saucemixtures—and all typesof
ing—cook at temperaturesmuch
her than boilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
Ileatingunits.
observe
Followi~
Poin@
incanni~
1. Bringwaterto boil on HIGH
heat,then afterboilinghasbegun,
adjustheatto lowestsettingto
maintainboil (savesenergyand
bestusessurfaceunit.)
2. Be surecannerfitsovercenter
of surfaceunit. If yourrangedoes
notallowcannerto be centeredon
surfaceunit, use smaller-diameter
containersfor goodcanningresults.
3. Flat-bottomed cannersgivebest
canningresults.Be sure bottomof
canneris flator slightindentation
fitssnuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(ofienfoundin enamelware)
are notrecommended.
mGHT
WRONG
4. Whencanning,userecipesfrom:
reputablesources.Reliablerecipes
are available fromthe manufacturer
of yourcanner;manufacturers o f
glassjars for canning,suchas Ball
and Kerr; andthe UnitedStates
Departmentof Agriculture
ExtensionService.
5. Remember, i n following the
recipes,thatcanningis a process
thatgenerateslargeamountsof
steam.Becarefulwhilecanningto
preventbums fromsteamor heat.
N~E: If yourrangeis being
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybe improvedby:
(1)usinga pressurecanner,and
(2) for fastestheatingof large
waterquantities,beginwith
HOTtapwater.
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