GE JCP350 Owner's Manual page 7

Temperature Limiter
EveiT radiant sudilce unit has a
tenlperature linliter.
The teinperamre liiniter protects the
glass cookt()p fioln getting too hot.
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Tile tenlperamre lilniter nlay {Tcle tile
units ofl tor a tiine if:
i_: Thepan boils dry
_i::Thepan bottom is not flat
_i::Thepan is off cente_
_i::Thereis no pan on the unit
Observe the Following Points in Canning
I'ots that extend beyond 1 incll
of tile surtace unit's circle are not
re/'t)lillllended till" lilt)St
Slll'I_/('e
Right!
cooking. However, when canning
with water-bath or pressure canner,
larger-dianleter puts in W be used. This
is because boiling water telnperamres
(even under pressure) are not harnlflll
Wrong!
to tile cooktop SUl'fhces surrounding
tile SUllhce units.
Note: Flat-bottomed canners are
required forglass cooktops. HOWEVER, DO NOT USE lARGE
DIAMETER ( ANNERS OR OTHER
IARGE DIAMETER POTS FOR
FRYING OR BOIIJNG FOODS
OTHER THAN "v\L*_TER. Most s)Tup or
sauce nlixmres--:uld all Upes oftiying
cook at telnperatures nmch higher than
boiling water. Such tenlperamres could
evenulally harln the glass cooktop
suFlilces.
inanuLtcmrer of your canner;
nlanuLmUlreis of glass jars for
canning, such as Ball and Kerr
brand; and the United States
Departinent of Agricuhure
Extension Service.
[] Reineinber that canning is a
process that generates large
anlounts ofstealn. To avoid burns
floin steain or heat, be careflll
when canning.
NOTE." If your house has low voltage,
canning may take longer than expected,
even though directions have been
carefully followed. The process time will
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest
heating of large quantifies of water
[]
[]
[]
Be sure tile canner fits over the
(enter of tile sui_a(e unit. If your
cooktop or its location does not
allow the canner to be centered
oil the surtace unit, use smaller
dianleter pots for good canning
results.
Flat-bl)ttonled (anners nlust be
used. Do not use canners xdtll
flanged or rippled bottoins (often
tk)ulld ill enanlehvare) because
they don't inake enough contact
with the surtace units and take a
long tilne to boil water.
When canning, use recipes and
procedures fl'lml reputable
sources. Reliable recipes and
pro(edures are available flonl tile
CAUXO_
i:_: S afe canning requires that harmful
microorganisms are destroyed and that
thejars are sealed completely. When
canning foods in a water-bath canner,
a gentle but steady boil must be
maintained for the required time. When
canning foods in a pressure canner, the
pressure must be maintained for the
required time.
>: After you have adjusted the controls,
it is very important to make sure the
prescribed boil or pressure levels are
maintained for the required time.
>: Since you must make sure to process
the canningjars for the prescribed time,
with no interruption in processing time,
do not can on any cooktop surface unit
if your canner is not flat.