GE JDC27 Use And Care Manual page 11

Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
We recommend that you use only a
flat-bottomed wok. They are
available at your local retail store,
Canning should
be done on surface units only.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to cooktop surfaces
surrounding the surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
use smaller diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don't make good contact
with the surface unit and take a long time to
boil water.
Flat-bottomed canners are recommended.
Do not use woks that have
support rings. Use of these types
of woks, with or without the ring
in place, can be dangerous. Placing
the ring over the surface unit will
cause a build-up of heat that will
damage the porcelain cooktop. Do
not try to use such woks without
the ring. You could be seriously
burned if the wok tipped over.
HOME CANNING TWS
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIA.METER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—
and all types of frying-cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding the
surface units.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
-
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
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