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(). Whydomy utensilstiltwhenl
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placethemon thesurfaceunit?'
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Q. MayI can foodsand preserves
on mysurfaceunits?
Q. CanI use specialcooking
equipment,likean orientalwok9
on anysurfaceunits?
A. Becausethe surfaceunitis
notflat. Makesurethatthe "feet"
on yourCalrod@ unitsare sitting
tightlyin the rangetop indentation
andthe reflectorringis flat on the
rangesurface.
A. Yes,but onlyuseutensils
&signedforcanning ~UI'pOSeS.
Check
themanufacturer's i nstructionsand
recipesforpreservingfoods,Be
surecanneris flat-bottomed and
fitsoverthecenterofyourCa.lrod@
unit. Sincecanninggenerateslarge
amountsof steam,be carefulto
avoidburnsfrom steamor heat.
Canningshouldonlybe doneon
suri%ce u nits.
A. Utensilswithoutflatsw%aces
are notrecommended. T helifeof
yoursurfaceunitcanbe shortened
andthe rangetopcanbe damaged
fromthehighheatneededforthis
typeof cooking.
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Q. Whyis the porcelainfiish on
mycontainerscomingoff?
Q. Whyam Enotgettingthe heat
I needfrommyunitseventhough
I havethe knobson the right
setting?
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A. If yousetyourCalrod@ unit
s
=
higherthan requiredfor the
containermaterial,and leaveit, the
Q. CanI covermydrippanswith
foil?
A. Afterturningsurfaceunitoff
and makingsureit is cool, checkto
makesurethatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
finishmaysmoke,crack, pop,or
burndependingon the pot or pan.
Also,a toohighheatfor long
periods,and smallamountsof dry
food,maydamagethe finish.
A. No. Cleanas recommended in
CleaningGuide.
EiitEm
S
E3E4w.
4. Whencanning,use recipesfrom
s
-
reputablesources.lleliablerecipes
s-=
observe
Points
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—--
Canningshouldbe doneon
Cooktop Only.
h surfacecookingof foodsother
thancanning,the use of large-
dia.rneter u tensils(extending more
than l-inchbeyondedgeoftrimring)
is not recommended.However,
whencanningwithwater-bathor
pressurecanner,large-diameter
utensilsmaybe used. Thisis
becauseboilingwatertemperatures
(evenunderpressure)are not
harmfil to cooktopsurfaces
surroundingheatingunit.
HOWEVER,DO NOTUSE
LARGEDIAMETERCANNERS
OR OTHERLARGEDIAMETER
UTENSILSFOR FRYINGOR
BOILINGFoolls OTHER
THANWATER. M ostsyrupor
saucemixtures—and all typesof
frying-cook at temperaturesmuch
higherthan boilingwater.Such
temperaturescouldeventually
harmcooktopsurfiaces surrounding
heatin~units.
c
ar~available frornthe manufacturer S-
1. Bringwaterto boilon HIGH
heat, then afterboilinghasbegun,
adjustheatto lowestsettingto
maintainboil (savesenergyand
~"Õl Õ
bestusessurfaceunit.)
ofyourcanner;manufacturers of
S—
glassjars for canning,suchasllall
n m=––—
andKerr; andtheUnitedStates
Departmentof Agriculture
ExtensionService.
5. Remember,in following the
2. Be sure cannerfits overcenter
of surfaceunit. If yourrangedoes ~~
notallowcannerto be centeredon
surfaceunit, use smaller-diameter
containersfor goodcanningresults.
recipes,that canningis a ~rocess
thatgenerateslargeamountsof
steam.Be carefidwhilecanningto
preventburnsfromsteamor heat.
IN(YTE: If yourrangeis being
opeiatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefi.dly foHowed. T he
processmaybe improvedby:
(1)usinga pressu~e canner,and
(2)for fastestheatingof large
waterquantities,beginwith
HOTtap water.
3. Flat-bottomed cannersgivebest
canningresults.Besurebottomof
canneris flat or slightindentation
fits snuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(oftenfoundin enamelwae)
are not recommended.
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