Surface Cooking - Hotpoint RB557 Use And Care Manual

Canning should be done on the cooktop only.
Pots that extend beyond 1 inch of the surface unit
circle are not recommended for most surface cooking.
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 the 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 cooktop or its location does not allow
the canner to be centered on the surface unit, use
smaller diameter pots for good canning results.
2. Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don't make
enough contact with the surface units and take
too long to boil water.
RIGHT WRONG
Flat-bottomed canners are recommended.
Glass Cooktop Cautions:
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water-bath
canner, a gentle but steady boil must be maintained
for the required time. When canning foods in a
pressure canner, the pressure must be maintained
for the required time.
After you have adjusted the controls, it is very
important to make sure the prescribed boil or
pressure levels are maintained for the required time.
The glass cooktop surface units have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the
surface unit can overheat, triggering the
temperature limiters to turn the unit off for a time.
This will stop the boil or reduce the pressure in
the canner.
14
HOME CANNING TIPS
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER 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 the glass cooktop surfaces.
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 have been
carefully followed. The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, do not can on any of the cooktop
surface units if your canner is not flat enough.
What is a Temperature Limiter?
Every radiant surface unit has a Temperature
Limiter. The Temperature Limiter protects the glass
cooktop from getting too hot.
The Temperature Limiter may turn off the
elements if:
• The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
• There is no pan on the unit.