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Canning Tips &
Information
Canning can generate
large amounts of steam. Use extreme cau-
tion to prevent burns. Always raise the lid
to vent steam away from you.
1.
Use tested recipes and follow instructions carefully. Check with your local
Cooperative Agricultural Extension Service or a manufacturer of glass jars for
the latest canning information.
2.
Use flat-bottomed
canners only. Heat is spread more evenly when the bottom
surface is flat.
3.
Center canner on the burner grate.
4.
Start with hot water and a high heat setting to reduce the time it takes to bring
the water to a boil; then reduce the heat setting as low as possible to maintain
a constant boil.
5.
It is best to can small amounts and light loads.
Prevent damage to cooktop and burner grates:
1.
Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the burner grate.
2.
Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3.
Alternate surface units between each batch to allow the units and surrounding
surfaces to cool down. Try to avoid canning on the same burner unit all day.
Safe canning requires that harmful micro-organisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.
Liquefied
Petroleum
(Propane) Gas
Conversion
Any additions, changes
or conversions required in order for this
appliance
to satisfactorily
meet the
application needs must be made by an
authorized Service Center, Distributor or
Qualified Agency.
This appliance can be used with Natural Gas or Propane Gas. It is shipped from the
factory for use with natural gas.
If you wish to convert your range for usewith LP/Propane gas, follow instructions and
use the fixed orifices you will find in the bag marked "FOR LP/PROPANEGAS
CONVERSION".
The conversion must be performed by a qualified installer, LP supplier or service
technician in accordance with the installation instructions furnished with this range and
all codes and requirements of all local codes and requirements. Failure to follow
instructions could result in serious injury or property damage. The qualified agency
performing this work assumes responsibility for the conversion.
Personal injury or death from electrical shock may occur if the range
is not installed by a qualified installer or electrician.
Flame Size
RIGHT
i
For most cooking, start on the highest control setting and then turn to a lower one
to complete the process. Usethetable below as a guide for determining proper flame
size for various types of cooking. The size and type of utensil used and the amount
of food being cooked will influence the setting needed for cooking.
For deep fat frying, use a thermometer
and adjust the surface control knob
accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If the fat
istoo hot, the food will brown so quickly that the center will be undercooked. Do not
attempt to deep fat fry too much food at once asthe food will neither brown nor cook
properly.
*Flame Size
High Flame
Medium Flame
Low Flame
Type of Cooking
Start most foods; bring water to a boil; pan broiling
Maintain a slow boil; thicken sauces, gravies; steam
Keep foods cooking; poach; stew
* These settings are based on using medium-weight
aluminum pans with lids.
Settings may vary when using other types of pans.
Never extend the flame beyond the outer edge of the utensil. A higher flame simply
wastes heat and energy, and increases your risk of being burned by the flame.
7
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