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AB()UTCOOKING surfacecooking
• If a highersetting is used to begina cookingoperation
Acceptablewater bath or pressurecanners
or to bring water to a boil, always reduce to a lower
oversized and should have flat bottoms.
setting once cooking begins or water comes to a boil.
• For smoothtopcooking,it is betterto selecta lower
/
When canners do
these standards,
setting and increase to a higher one later, if needed,
may be longer an,
• Food will not cookfaster at a setting that is higher than
may be damaged
neededto maintain a gentle boil. The temperature of
the water is the same whether boiling vigorouslyor
On a smoothtop c
gently,
canner bottom sh,
Factorsaffecting the heat setting include:
extend morethan
• Type,flatnessand sizeof thecookware.
_
beyond the cookir
• Quantity and typeoffoodbeingcooked.
Somecannersare specifically designedfor
• Useof a lid (coveringpansspeedscookingand saves
smoothtop(seeillustration a bove).
energy).
L
• Elementvoltage or voltage supply to your home.
A specialcanning element
_
(modelCE1) is availablefrom
._. _
your dealer for coil element
cooktops. It elevates the canner
When turning knob to HIGH, there is an indent to identify
above the cooktop to reduce
the HIGH setting,
trapped heat.This prevents
damageto the porcelainsurface
CANNE
HIGH OR 9: Use to bring liquid to a
OFF
and drip bowls.
(MOJ
boil,blanch,preheatskillet,or reach
LOW.._ r _--_ HIGH
pressurein a pressure cooker,
lq_/
I _,_
Whencanning,usethe HIGH setting just ul
Always reduceto a lowerheat
3"_
comesto a boil or pressureisreachedin th
settingwhenliquidjustbeginsto boil
then reduceto the lowestheatsettingthat i
orfoodbeginsto cook.
boilor pressure.Ifthe heatis notturnedde
tothe cooktopmayoccur.
MEDIUM-HIGH (7, 8): Useto brown
orsear meat;heatoilfor deep fat
CheckwithyourlocalExtensionServiceor
frying; scald;to sauteor fry. Maintain fast boilforlarge
manufacturer ofglassjars forthe latestcar
amountsof liquid,
information.
MEDIUM (4, 5, 6): Use to maintainmoderateto slow boil
forlargeamountsof liquid.Tocontinuecooking
uncovered foodand for mostfryingoperations.
MEDIUM-LOW(2,3): Use to continuecookingcovered
foodandto maintainpressurein mostpressure cookers.
Stew,braiseor steamoperations. T omaintain boilfor
smallamountsof liquid,poach,steam or simmer.
LOW OR 1: Useto keep foodwarm before serving.Melt
chocolateor butter.
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