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TO START
THINGS
COOKING
(cont,)
For best cooking results and energy efficient operation,
you should use metal pans that are flat on the bottom.
Match the slze of the pan to the size of the cooking zone.
The pan should not extend over the edge of the cooking
zone more than 1".
HOME
CANNING
TIPS
In surface cooking of foods other than canning, the use
of large-diameter
pots (extending more than 1" beyond
edge of cooking zone) is not recommended.
However,
when canning
with water-bath
or pressure
canner,
large-diameter
pots may be used.
This is because
boiling water temperatures
(even under pressure) are
not harmful to cooktop surfaces surrounding
cOoking
zones.
HOWEVEP.
DO NOT USE LARGE DIAMETER
CAN-
NERS
OR OTHER
LARGE
DIAMETER
POTS
FOR
FRYING OR BOILING
FOODS OTHER THAN WATER,
Most syrup or sauce mixtures w and all types of frying
cook at temperatures
much hlgherthan boiling water.
Such temperatures
could eventually harm cooktop sur-
faces surrounding cooking zones.
OBSERVE
FOLLOWING
POINTS
IN
CANNING
1. Bring water to boll on HIGH heat, then after boiling
has begun, adjust heat to the lowest setting which
maintains
the boll (saves energy
and best uses
cooking zone).
2. Be sure canner
fits over center of cooking zone_ If
your range does not allow canner to be centered on
cooking zone, use smaller-diameter
pots 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 cooking zone. Canners with flanged or
rippled bottoms (often found in enamelware)
are not
recommended.
Note:
A slight odor is normal when a new cooktop is
used for the first time. it Is caused by the heating of new
parts and insulating
materials and will disappear in a
short time.
WOK COOKING
We recommend
that you use only a flat-bottom
wok.
They are available at your local retail store°
4. When canning, use recipes from reputable sources.
Reliable recipes are available from the manufacturer
of your canner; manufacturers
of glass jars for can-
ning, such as Ball and Kerr; and the United States
Department of Agriculture
Extension Service.
5. Remember, In following the recipes, that canning is a
process that generates large amounts of steam.
Be
carefutwhilecanning
to prevent bumsfrom 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)
using a pressure canner, and
(2)
beginning
with hot tap water
when
heating
larger quantities of water.
NEMTC61
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