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canning
information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of tima can cause
damage to the cooktop.
To protect
your range:
l
For best results,
use a canner which can be
centered over the surface burner.
l
Do not place canner on two surface burners at
the same time. Too much heat will build up and
will damage the cooktop.
l
Start with hot water. This reduces the tima the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
Positioning
racks and pans
For baking/roasting
with one rack, place the
rack so the top of the food will be centered in the
oven.
Rack placement
for specific
foods:
Personal
Injury Hazard
l
Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
When baking
on two racks, arrange racks on
first and third rack guides from bottom.
NOTE: For recommended
rack placement when
broiling, see "Broiling rack position chart" on
page
15.
6th oven
rack
position
(roasting
rack)
When roasting food too large to be placed in
oven with rack in lowest position, place rack on
bottom of oven.
For proper
roasting,
follow these guidelines:
l
The rack must be level.
l
Use adequate amount of liquid (meat juices or
water) so food does not get overdone.
l
Do not try to pull rack out over door. Rack will
be at the same level as door when door is
opened.
l
lf rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
l
Do not place items on the open oven
door.
l
Be careful when installing and removing
large food items from sixth rack position.
Food will be close to hot surfaces,
including oven bottom and sides.
Failure to follow the above precautions
may
result in personal injury.
6th oven&k
position
9
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