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Qwestiolm
& Amwers
A. Yes,but onlyusecookware
.3_..: ..---J '
.- ,~~ilcl.1 tor canningpurposes.
:c&: the manufacturer's
.-
-instructionsand recipesfor
preservingfoods.Be surecanner
is flat-bottomed and fitsoverthe
centerofthe surfaceunit. Since
canninggenerateslargeamountsof
steam,be carefulto avoidburns
fromsteamor heat. Canningshould
onlybe doneon surfaceunits.
Q.
can
I covermy drip pans with
foil?
A. No. Cleanas recommendedin
CleaningGuide.
A. Cookwarewithoutflatsurfaces
is notrecommended. T he lifeof
the surfaceunitscanbe shortened
andthe rangetopcanbe damaged
fromthehighheatneededforthis
typeof cooking.
Q.
my
amI notgetting t heheat
I need from
my surface utik
even though I have the knobs on
the right setting?
A. Afierturningsurfaceunitsoff
and makingsuretheyare cool,
checkto makesurethat yourplug-
in unitsare securelyfdstenedinto
the surfaceconnection.
A. Becausethesurfaceunitis not
flat. Makesurethatthe "feet" on
yoursurfaceunitsare sittingtightly
in the rangetop indentation andthe
drip pan is flaton the rangesurface.
Q.
why
is
the
porcelain
finish
OBI
my Cookware
coming
off?
A. If youset yoursurfaceunit
higherthanrequiredfor the
cookwarematerial,andletthe
cookwaresit toolong,the
cookware's f inishmaysmoke,
crack,pop or burn, dependingon
thepotor pan. Also,cookingsmall
amountsof dry foodmaydamage
thecookware's f inish.
Home
Canting
mp~
surfacecooking,the use of pots
-.;~i"i~~
~ ~i~ morethanone inch
-.-. - --.. ___._=
beyondthe edgeof the surface
unit'sdrip pan is notrecommended.
However, w hencanningwith a
water-bathor pressuretamer,
large-diameter p otsmaybe used.
Thisis becauseboilingwater
temperatures(evenunderpressure)
are notharmfulto cooktopsurfaces
surroundingthe surfaceunits.
HOWEVER,
Do NOTUSE
LARGE-DIAMETER CANNERS
OR ~HER LARGE-DIAMETER
Pm FOR~~m~
ORBoLmG
FOODS~HER THANWATER.
Mostsyrupor saucemixtures—
and all typesof frying-cook at
temperaturesmuchhigherthan
boilingwater.Suchternpera~res
cou~d. eventuallyharm cooktop
surfidces s urroundingsurfaceunits.
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Observe
Followiw
Poinb
in
Camiu
1. Be surethe cannerfitsoverthe
centerofthe surfaceunit. If your
rangeor its locationdoesnotallow
the cannerto be centeredon the
surfaceunit, use smaller-diameter
potsfor goodcanningresults.
2. Flat-bottomed cannersmust
be used. Do notuse cannerswith
flangedor rippledbottoms(oHen
foundin enamelware)becausethey
don'tmakeenoughcontactwiththe
surfaceunit andtaketoo longto
boil water.
mGHT
mo~~
3. Whencanning,use recipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
available from themanufacturerof
yourcanner;manufacturers of
glassjars for canning,suchas Ball
andKerr; and theUnitedStates
DepartmentofAgriculture
ExtensionService.
4. Rememberthatcanningis
a processthat generateslarge
amountsof steam.Toavoidbums
fromsteamor heat, be careful
whencanning.
N~E: If yourrangeis being
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processtime willbe shortenedby:
(1)usinga pressurecanner,and
(2) startingwithH~ tapwaterfor
fastesthefiing of largeqfiantities
of water.
A
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