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designed
for cafiningpurposes.
Check the manufacturer's
instructionsand recipes for
preserving foods. Be sure canner
is flat-bottomedand fits overthe
center of your surface unit. Since
canninggenerates large amountsof
steam, be careful to avoidburns
from steamor heat. Canningshould
only be done on surface units.
Q. can I Covermy drip pans tith
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. can I
use
specialcooking
equipment9 like
an
Orienbl wok~
on any surface
Unik?
A. Cookwarewithoutflat 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
getting the heat
I need from my uni@ even though
I have the knobs on the right
setting?
A.
After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastenedinto the
surface connection.
Q.
%Vhy
does
my Cookware
tilt
when I place it
on
the Solace dt?
A. Because the surface unit is not
fiat. Make sure that tie "feet" on
your surface units are sittingtightly
in the range top indentationand the
reflector ring is fiat on the range
surface.
Q. why
is the porcelain
fitish an
my cookware coming Ofn
A. If you set your surface unit
higher than required for the
cookware material, and leaveit,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
o
' :~;
canning
should be
done
on
'
surfaceUnifi only.
Pots that extend beyond 1 inch of
cooking element'strim ring are not
recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, Do Nm USE
LARGE DIAMETER CANNERS
OR ~HER
LARGE DIAMETER
Pm
FOR FR~NG OR BOE~G
FOODS USHER
THAN WATER.
]do~t
Syrt]p or
sauce mixtures—
:Indall types of frying— cook at
temperatures much higher than
~toilingwater. Such temperatures
could eve~]iua]lyharm coo~~op
--- SLII.faCeS stlrroundin~ surface units.
> -.2
1-'
.. i
...-
in
cad%
1.
Be
sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
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
surface unit and take too long to
boil water.
FJGHT
D
mQNG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of
glassjars for canning,suchas Ball
andKerr; andthe UnitedStites
Departmentof Agriculture
ExtensionService.
4. Rememberthat canningis
a processthat generateslarge
amountsof steam. Toavoidburns
from steamor heat, be careful
whencanning.
N~E: If yourrangeis being
operatedon lowpower
(vol@ge),
canning may take longer than
expected, even though directions
have been carefilly followed. The
process time wi~lbe shotiened by:
(1) using a
pressurecanner,and
(2) startingwith HOTtap waterfor
fastest heating of large quantities
of water.
... .————
.. ..—--— — --— .
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