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Q. May 1 can foods and preserves
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ml Invsurface units?
"
A.
Yes,butonlyusecookware
designed f ormnning purposes. Check
the&anufacturer's-inst&ctions and
recipesforpreservingfoods.13e
surecanneris flat-bottomed a nd
fitsoverthecenterofyourCalrod@
unit.Sincecanninggenerates large
amountsof steam,be carefulto
avoidburnsfromsteamor heat.
Canningshouldonlybe doneon
surfaceunits.
Q. Can I covermy drip pans with
foil?
A. No. Cleanas recommended in
CleaningGuide.
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Q. Cm I
umespecidl
cooking
eq@nmmt9like an oriental-wok,
on any surface units?
A.
Cookware withoutflatsurfaces
is notrecommended. T helifeof
yoursurfaceunitcanbe shortened
andtherangetopcanbe damaged
fromthehighheatneededforthis
typeofcooking.
Q. Why am 1not gettingthe heat
I need from my units eventhough
1havethe knobson the right
setting?
A.
Afterturningsurfaceunitoff
andmakingsureit is cool, checkto
makesurethatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q. Why does my cookwaretilt
whenI placeiton the surfaceunit?
A.
Becausethesurfaceunitis
notflat, Makesurethatthe"feet"
onyourCalrod@ unitsaresitting
tightlyin therangetopindentation
andthereflector ringis flatonthe
rangesurface.
Q. Whyis the porcelainfinishon
mycookwarecomingoff?
A.
If yousetyourCalrod"unit
higherthanrequiredforthe
cookware material,andleaveit, the
finishmaysmoke,crack,pop,or
burndepending onthe potor pan.
Also,a toohighheatfor long
periods,and smallamountsofdry
food,maydamage the finish.
Canning shoukl be done on
cooktop only.
In surfacecookingof foodsother
thancanning,the use oflarge-
diameterpots (extending morethan
l-inchbeyondedgeof trim ring).is
notrecommended. H owever, w hen
canningwith water-bathor
pressurecanner,large-diameter
potsmaybe used. This is because
boilingwatertemperatures(even
underpressure)are not harmfulto
cooktopsurfacessurrounding
heatingunit.
HOWEVER,DO NOT USE
LARGEDIAMETERCANNERS
OR OH-HZR LARGEDIAMETER
POTSFOR FRYINGOR
BOILINGFOODSOTHER
THANWATER.Most syrupor
saucemixtures—andall typesof
frying—cook at temperaturesmuch
higherthan boilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
heatingunits.
o
in c anning
L Bringwaterto boilon HIGH
heat, thenafterboilinghasbegun,
adjustheatto lowestsettingto
maintainboil (savesenergyand
bestusessurfaceunit.)
2.
Besure cannerfitsovercenter
of
surface
unit. If yourrangedoes
notallowcannerto be centeredon
surfaceunit, use smaller-diameter
potsfor goodcanningresults.
3. Flat-bottomed cannersgivebest
canningresults.Be sure bottomof
canneris flat or slightindentation
fitssnuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(oflenfoundin enamelware)
are not recommended.
19
4.
Whencanning,use recipesfrom
reputablesources.Reliablerecipes
areavailable fromthe manufacturer
ofyourcanner;manufacturers o f
glassjars for canning,suchas Ball
andKerr; andtheUnitedStates
Department o fAgriculture
ExtensionService.
5. Remember, i n following the
recipes,that canningis a process
thatgenerateslargeamountsof
steam.Be carefulwhilecanningto
preventburnsfromsteamor heat.
N(YI'E: I f yourrangeis being
operatedon lowpower(vokage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybe improvedby:
(1)usinga pressurecanner,and
(2)for fastestheatingof large
waterquantities,beginwith
HOTtap water.
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