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Q. why does my Cookwfire t ilt
!VhenI place thelll on
the
surface
unit?
A. Becausethe surface unit is
not flat. Make sure that the "fevc"
orIyour Calrod@ unitsare sitting
tightlyin the rangetop indentation
and the reflector ring is fiat on the
range surface.
Q. why is the porcelain finish on
my eQolKware c oming off?
A. If you set your Calrod@ unit
higherthan r~uired for the cookware
material, and leaveit, the finish
may smoke, crack, pop, or burn
dependingon the pot or pan. Also,
a too high heat for long periods,
and small amountsof dry food,
Q. can I use special
cooking
equipment? like an oriental
Wok$
on any surPdeeunits?
A. Cookware withoutflat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getti~lgthe heat
I need from my units even though
I havethe knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-inunits
are securely fastenedinto the
the manufacturer'sinstructionsand
recipes for preserving foods. Be
sure canner is ilat-bottomedand
fitsoverthe center of yourCalrod@
unit. Since canning generates large
amountsof steam, be careful to
avoidburns from steam or heat.
Canning should only be done on
surface units.
Q. Can I cover my drip pans Jvith
foil?
A. No. Clean as recommended in
Cleaning Guide.
surface connection.
may damage the finish. -
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-----HomeCanning~ps
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4. When canning, use recipes from
~ .:---
reputable sources. Reliable recipes
~
are availablefrom the manufacturer
.
.. . . .
of your canner; manufacturers of
: ---
glassjars for canning, such as Bali
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and Kerr; and the United States
;' _-=_ -
Department of Agriculture
:.. -
Extension Service.
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5. Remember, in followingthe
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1
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recipes, that canning is a process
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that generates large amounts of
%-
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steam. Be careful while canning
tO
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prevent burns from steam or heat.
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NOTE: If your range is being
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operated on low power (voltage),
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canning may take longer than
~ ' ~iz-!~
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expected, even though directions
have been carefully followed. The
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f-"r.q '
process may be improved by:
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(1)using a pressure canner, and
, J4-
(2) fof fastest heating of Iafge
1
F:fi
water quantities, begin with
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HOT tap water.
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Canning should be done on
Cooktop Oll]y.
In surface cooking of'foods other
than canning, the use of 1arge-
diameter pots (extending more
than l-inch beyondedge of trim ring)
is not rccon]mended.However,when
canning with water-bath or pressure
canner, large-diameter pots may be
Llsed.This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding heating unit.
FiOVJEVER,DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETE1?
P{TS FOR FRI'ING OR BOILING
FClODS~IflER THAN 'WATER.
N!ostsyrup or sauce mixtures-
;lr]dall types of fiyillg-c{~okat
temperatures much higher than
boilingwater. Such ~ernperat~] Yes
could eventuallyharm cookiop
s~Irfi3ces s~trroufidii?,g heatingunits.
1. Bring water to boil on HIGH
heat, then after boilinghas begun,
adjustheat to lowestsettingto
maintainboil (savesenergy and best
uses surface unit.)
2. Be sure canner fitsovercenter of
surface unit. If your rangedoes not
allowcanner to be centeredon
surface unit, use smaller-diameter
pots for good canningresults.
3. Flat-bottomedcanners give best
canning results. Be sure bottom of
canner is flat or slightindentation
fitssnuglyover surfaceunit.
Canners with flangedor rippled
bottoms (often found in enamelware)
are ncltrecommended.
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