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We
recommend thatyouuseonlya
fiat-bottomed wok.Theyare
availableat yourlocalretailstore.
Do notusewoksthathavesupport
rings.Useof thesetypesof woks,
withor withoutthering in place,
canbe dangerous. P lacingthering
overthe surfaceunitwillcausea
build-up of heatthatwilldamage
theporcelain cooktop. D o nottry to
use suchwokswithoutthering.
Youcouldbe seriouslyburnedif
the woktippedover.
~om
c~m
G Tws
Canning
should
be done on sutiace
uti@
only.
Pots thatextendbeyondoneinchof stiace unit's
drippan arenotrecommended f ormostsurfacecooking.
However,whencanningwithwater-bathor pressure
canner,larger-diameter p otsmaybe used.Thisis
becauseboilingwatertemperatures (evenunder
pressure)are not harmfulto cooktopsurfaces
surroundingthe surfaceunits.
HOWEVER, D O NOTUSELARGEDWTER
CANRS
OR O~R
LARGEDIMETER POTS
FORFRY~G OR BOm~G FOODSOMR
THANWA~R. Mostsyrupor saucernixtures—
andall typesof frying-cook at temperatures much
higherthanboitingwater.Suchtemperatures could
eventually harmcooktopsurfacessurrounding
surfaceunits.
1. Be sure the cannerfits overthe centerof the
surfaceunit.If yourrangeor its locationdoesnot
allow the cannerto be centeredon the surfaceunit,
use smallerdiameterpotsfor goodcanningresults.
2. For best results,use cannerswithflat bottoms.
Cannerswith flangedor rippledbottoms(often
found in enamelware)don'tmakegoodcontact
with the surfaceunit and t:~ke a longtime to
boil water.
3. Whencanning,use recipesand proceduresfrom
reputablesources.Reliablerecipesandprocedures
are availablefrom the manufacturerof your canner;
manufacturers of glassjars for canning,suchas
Balland Kerr;and the UnitedStatesDepartmentof
AgricultureExtensionService.
4. Rememberthat canningis a processthat generates
largeamountsof steam.To avoidbums from steam
or heat,be carefulwhencanning.
NOTE: If your househas low voltage,canningmay
takelongerthan expected,ev~nthoughdirections
havebeen carefullyfollowed.The processtime will
be shortenedby:
Yl:lt'-l}ottom canners are
recolnR12&n(ied.
(1) usinga pr[ssure canner,and
(2) startingwith HOT tap water for fastestheating
of largequantitiesof water.
?
Q
-J)
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