Types Of Cooktop Surface Elements; Home Canning; Turbo Boil Feature (Some Models) - Kenmore 790.42532310 Use & Care Gude

Before Setting Surface Controls
Types of Cooktop Surface Elements
The ceramic glass cooktop has radiant surface elements located
below the surface of the glass. The patterns on the ceramic class
will outline the size and type of element available. The single
radiant element or elements will have one round outline pattern
shown on the cooktop The warmer zone feature (on some
models) located on the center rear area of the cooktop uses one
round outline and is designed to keep food warm only. A dual
radiant element (on some models) allows the user to set the
smaller inner portion as a single element or both inner and outer
portions may be set to heat together. See Figure 6 below.
OFF 4 SINGLE OFF DOUBLE I_
® •
HI
LOCI 8 HI
MED
LO LO
Figure 6: Single (L) and dual (R) radiant elements
Turbo Boil Feature (some models)
Your appliance may be equipped with a special element on the
ceramic cooktop marked TURBO BOIL.
These higher wattage radiant elements are best used when
bringing larger quantities of liquid to temperature and when
preparing larger quantities of food.
OFF
LO
URBO
!
6
MED
Figure 7: Turbo boil control (some models)
_ U P_Bo BOIL
Home Canning
Canning can generate large amounts of steam.
Use extreme caution to prevent burns. Always raise the lid to
vent steam away from you. 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.
Be sure to read and observe all the following points when home
canning with your appliance. Check with the United States
Department of Agriculture (USDA) website (www.usda.gov) and
be sure to read all the information they have available as well
as follow their recommendations for home canning procedures.
• Use only quality flat bottom canners when home canning.
Use a straight-edge to check canner bottom.
• Use only a completely flat bottom canner with no ridges
that radiate from the bottom center when home canning.
Heat is spread more evenly when the bottom surface is flat.
Make sure the diameter of the canner does not exceed 1
inch beyond the surface element markings or burner. It is
recommended to use smaller diameter canners on electric
coil and ceramic glass cooktops and to center canners on
the burner grates.
• Start with hot tap water to bring water to boil more quickly.
• Use the highest heat seating when first bringing the water to
a boil. Once boiling is achieved, reduce heat to lowest
possible setting to maintain that boil.
• 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 infor-
mation.
• It is best to can small amounts and light loads.
• Do not leave water bath or pressure canners on high heat
for an extended amount of time.
• Alternate surface units between each batch to allow the
units and surrounding surfaces to cool down. Try to avoid
canning on the same burner unit all day.
Figure 8: Turbo boil (some models)
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