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Canning shou~d be done on the Coil Surface Units,
the Solid Disk Units or the Radiant Units only.
Pots that extend beyond 1 inch of the surface unit are not
recommended for most surface cooking. However, when
canning with a water-bath or pressure canner, larger-
diameter cookware may be used. This is because boiling
water temperatures (even under pressure) are not
harmful to cooktop surfaces surrounding the surface unit.
Observe Following Points in Canning
1. Be sure the canner fits over the center of the surf-ace
unit. If your cooktop or its location does not allow the
canner to be centered on the surface unit, use smaller-
diameter canners for good canning results or try putting
module on opposite side of cooktop (on some models)
so the larger unit is in front. Be sure the canner or other
large diameter pans do not touch the control knobs or
the vent grille. The knobs and the vent grille will be
damaged if touched by hot cookware.
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 solid disk surface unit
and take a long time to boil water.
Flat-bottomed canners are recommended for
electric coil surface units. They are required for
solid disk surface units and glass cooktops.
CAUTIONS:
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. When cunning foods in a water-bath
canner, a gentle but steady boil must be maintained
continuously for the required time. When canning
foods in a pressure canner, the pressure must be
maintained continuously 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.
RADIANT GLASS AND SOLID DISK CAUTIONS:
The glass and solid disk surface units have
temperature limiters that help prevent them from
getting too hot. If the bottom of your canner is not
hat, the surface unit can overheat, triggering the
temperature limiters to turn the unit off for a time. This
Since you must make sure to process the canning jars
for the prescribed time, with no interruption in processing
time, yOLI cannot can on glass or solid disk surface
units if' the bottom of your canner is not flat enough.
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 cooktop surfaces surrounding the
module 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
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.
SOLID DISK CAUTIONS:
If a solid disk surface unit is used for canning,
please note that solid disk surface units heat up and
cool down more slowly than other electric coil surface
units. Because of this difference, 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.
What is a Temperature Limiter?
Every solid disk and radiant surface unit has a
Temperature Limiter. The Temperature Limiter
protects the glass-ceramic surface from getting too hot
The Temperature Limiter may turn off the
surface units if:
The pan bottom is not flat.
The pan is off' center.
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