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.-.
Q. May I
can
foods and
plwa-w!s
on my
iwface
units?
A. Yes,but only use utensils
designedforcanningpurposes. C heck
the manufacturer'sinstructionsand
recipes for preserving foods.Be
sure canner is flat-bottomedand
fitsoverthe center of your Calrod"
unit. Since canninggenerateslarge
amountsof steam, be carefulto
avoidburns from steam or heat.
Canning shouldonly be done on
surface units.
Q can I cover my drip pans with
foil?
A. No. Clean as recommended in
C1eaningGuide.
Q.
cm
I
use
special inking
equipnlent, like
am
mhutd wok,
on any
Surface Umts?'
A. Utensilswithoutflat surfaces
are not recommended.The life of
your surface unit can be shortened
and the rangetop can be damaged
from the high heat needed for this
type of cooking.
'Q*
why am
1
not getting
'theheat
1 need
from
my
units
wrentthon.lghl
I
have
the
knobs on
the right
setting?
A. Afier turning surface unit off
and making sure it is cool, check to
make sure that your plug-inunits
are securely fastenedinto the
surface connection.
Q. why
do
my
utensils tilt when I
place them
on
the !3Wfm!e ' unit'?
A. Becausethe surfaceunit is
not tlat. Make sure that the "feet"
on your Calrod@unitsare sitting
tighdy in the mngetop indentation
and the reflector ring is flat on the
rangesurface.
Q.
why
h the porcekninfinish
on
my
m'ltaimrs
'coming
off?
A. R you set your Calrod@unit
higher than required for the
container 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 damagethe finish.
Canning Add.
be doneon
Cooktoponly.
In surface cooking of foods other
than canning, the use of large-
diameter utensils (extendingmore
than l-inch beyondedge of trim ring)
is not recommended. However,
when canning with water-bath or
pressure canner, large-diameter
utensils r-naybe used. This is
because boiling water temperatures
(even under pressure) are not
harmful to cooktop surfaces
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures—and all types of
fryin~-cook at temperatures nlu~h
higher thn boiIing water. Such
temperatures coulti evcntwdly
,< !.>
-% harm cooktop sw+vxs surrounding
i
heating Units.
J
.-,--
.—, \
,> —-
Observe Fdbwhg IPbil-ks
;~~
~ ~~@cg
L Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (savesenergy and
best uses surface unit.)
2. Be sure canner fits over center
of surface unit. If your range does
not allow canner to be centered on
surface unit, use smaller-diameter
containers for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.
RIGHT
WRONG
~~"
J:A~~~~
4. When canning, use recipes from
reputable sources. Reliable recipes
are availablefrom the manufacturer
of your canner; manufacturers of
glass
jars for canning,
such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
5. Remember, in foHowii~g the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1)
usinga pressurecanner,and
(2) for fastestheatingof large
waterquantities,beginwith
HOTtap water.
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