GE JP356 Owner's Manual page 9

ge.com
Right!
reconm/ended for lnost surfime cooldng.
Howe\ e*; when camfing with ware>bath
or pressure canne_; large>diameter pots
may be used. This is because boiling
water tempe_atm'es (even under
pressure) are not ham_flfl to tile
cooktop smfimes surrounding tile
surfime elements.
Note: Flat-bottomed canners are
required for glass cooktops,
Observe the Following Points in Canning
Pots that extend be}end 1" ot [] Remember that tainting is a
tile stu_hce element's circle are not I)r°cess that ,generates laroe
alllOtllltS of
stealll.
To avoid
b[ll'llS
fi'om steam or heat, be careful
whell c'lIlllill )
HOWEVER, DO NOT USE LARGE-
DL_JMETER CANNERS OR OTHER
I,M{GE-DL_._ ETER POTS FOR
FRYING OR BOILING FOODS OTHER
THAN _;_,TER. Most syrup or sauce
mixtmes--and all t)pes of fl'ying---<ook
at temperatures much higher than
boiling water: Such temperatures could
e\ enmally hmm the glass cooktop
sur_iices.
] Be sm'e the canner fits o\er tile
center of tile surfiice element. If
your cooktop or its location does
not allow tile canner to be centered
(SIX tile stlrfitce eleIllellt, use
smalle>diameter pots fin" good
camfing results.
] Flat-bottomed c:mners must be
used. Do IIOt rise CallllelB with
flanged or rippled bottoms
(oii_ell
%trod in enamelware) because they
don't make enough contact with
the surIiice elements and take a
hmg time to boil water
NOTE:If your house has low voltage,
canning may take longer than expected,
even though directions havebeen carefufly
followed. Theprocess time will be
shortened by:
(1) usinga pressure canne_and
(2) starting with HOTtap water for fastest
heating of large quantities of wate_
CAUTION:
_ Safe canningrequires that harmful
microorganismsare destroyed and that
thejars are sealed completely.When
canning foods in a water-bath canner,
a gentle but steadyboil must be
maintainedfor the required time. When
canning foods in a pressure canner,the
pressure must be maintained for the
required time.
i_'_ A fter you have adjusted the controls,
#is very importantto make sure the
prescribed boil or pressure levels are
maintainedfor the required time.
::J_:: Since you mustmake sure to process the
canningjars for the prescribed time, with
no interruption in processing time, do not
can on any cooktop surface element if
your canner is not flat.
[]
_hen camfing, use recipes and
procedm'es fl'om reputable som'ces.
Reliable redpes and procedures are
a\_filable fl'om tile manufimmrer (ff
veto" cam_er; manuflmmrel_ of glass
.jm_ for canning, such as Ball and
Kerr brand; and the United States
Depamnent of Agficultm'e
Extension Service.
9