Cookware; Canning - Magic Chef cgr3760adh Owner's Manual

COOKWARE CONSIDERATIONS
Cookware which extends more than two inches beyond
the grate, rests on two grates, or touches the cooktop may
cause a build up of heat which may result in damage to
the the burner grate, burner or cooktop.
Cookware, such as a wok with a support ring, which
restricts air circulation around the burner will cause heat
to build up and may result in damage to the burner grate,
burner or cooktop.
Foods cook faster when the cookware is covered because
more heat is retained. Lower the flame size when
cookware is covered.
The cooking performance is greatly affected by the type of
cookware used. Proper cookware will reduce cooking
times, use less energy and produce more even cooking
results. For best results use a heavy gauge metal pan
with a smooth flat bottom, straight sides and a tight fitting
lid.
Cookware with uneven, warped, or grooved bottoms do
not make good contact with the heating surface, will
reduce heat conductivity and result in slower, less even
heating.
To determine the flatness of the bottom of a pan, place
the edge of a ruler across the bottom of the utensil. Hold it
up to the light. Little or no light should be visible under the
ruler.
SURFACE COOKING

CANNING

Acceptable water-bath or pressure canners should not
be oversized and should not rest on two burner grates.
They should also have flat bottoms.
When canning, use the HI setting just until the water
comes to a boil or pressure is reached in a pressure
canner, then reduce to a setting that maintains the
pressure or a boil.
Prolonged use of the HI setting, the use of incorrect
canning utensils, or the use of improper canning
techniques may produce excessive heat and result in
permanent damage to the appliance.
NOTE: For additional canning information contact your
local County Extension Office. Or, contact Alltrista
Consumer Products Company, marketer of Ball brand
home canning products at 800-240-3340 or write:
Alltrista Corp., Consumer Affairs Dept., P.O. Box 2729,
Muncie, IN 47307-0729.
COOKWARE MATERIAL
The pan material determines how evenly and quickly heat
is conducted from the heat source to the food. Some
widely used pan materials are:
Aluminum - excellent heat conductor. Some foods will
cause it to darken or pit. Often used as a bottom coating
to improve the heating of other pan materials.
Copper - excellent heat conductor. Discolors easily,
requires constant polishing. Often used as a bottom
coating to improve the heating of other pan materials.
Stainless Steel - slow conductor of heat. Develops hot
spots and produces uneven cooking results. Durable,
attractive, easy to clean and stain resistant. Will distribute
heat better if other metals (aluminum or copper) are
combined or sandwiched together as a bottom coating.
Cast Iron - slow heat conductor. Cooks evenly once
temperature is reached. Heavy. Needs seasoning to make
cleaning easier and to prevent sticking and rusting.
Glass - slow heat conductor. Easy to clean. Some types
may only be used in the oven.
Porcelain Enamel - glass-like substance fused to metal.
Heating characteristics depend on base material. Easy to
clean.
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