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• If a higher setting is used to begin a cookingoperation
Acceptablewater bathor pressure canners should not be
orto bringwaterto a boil,alwaysreduce to a lower
oversizedandshould have flat bottoms.
setting once cooking beans or water comes to a boil.
• Forsmoothtop cooking, it is better to select a lower
,,
When canners do not meet
setting and increaseto a higher one later,if needed,
these standards, cooking times
may be longer and the cooktop
• Food will not cook faster at a setting that is higher than
may be damaged.
needed to maintaina gentle boil.The temperatureof
the water is the same whether boiling vigorouslyor
On a smoothtop cooktop, the
gently,
canner bottom should not
Factorsaffecting the heat setting include:
,_
extend more thanone-inch
• Type,flatnessand size ofthe cookware.
_"
-.e .• ;....,
.._
beyondthe cookingarea.
• Quantityand type of food being cooked.
When canning, usethe HIGH settingjust until the water
• Use of a lid (coveringpans speeds cooking and saves
comes to a boil or pressure is reached in the canner,
energy),
then reduce to the lowest heat setting that maintainsthe
• Element voltage or voltagesupply to your home.
boil or pressure. If the heat setting is not turned down,
damageto the cooktop may occur.
A special canningelement
_ _
When turning knob to HIGH, there is an indentto identify
(model CE1) is available from
the HiGH setting,
your dealer for coil element
cooktops. It elevatesthe canner
_\i\'
HIGHOR 9: Use to bring liquidto a _
OFF
abovethe cooktopto reduce
boil, blanch, preheat skillet, or reach
Low f_
3--._lGH
trapped heat.This prevents
pressure in a pressure cooker.
1_t/" I I _9
damageto the porcelain surface
CANNER
ELEMENT
Always reduceto a lowerheat
,_
J I
_
and drip bowls.
(MODEL
CE1)
setting when liquid just begins to boil •
I I
•
or food begins to cook.
3_
} _7
Check with your local Extension Service or a
manufacturerof glass canning jars for the latest canning
MEDIUM-HIGH(7, 8): Use to brown
information.
or sear meat; heat oil for deep fat
frying; scald;to saute or fry. Maintainfast boil for large
amounts of liquid.
MEDIUM(4, 5, 6): Use to maintainmoderateto slow boil
forlargeamountsof liquid. T ocontinue cooking
uncovered foodand formostfryingoperations.
MEDIUM-LOW(2,3): Use to continuecooking covered
foodand to maintainpressure in mostpressurecookers.
Stew,braiseorsteamoperations. T omaintain boilfor
smallamountsof liquid,poach,steamorsimmer.
LOW OR 1: Use to keep food warm before serving. Melt
chocolate or butter.
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