Kenmore 790.32092401 Use & Care Manual page 8

Surface Cooking
Safe canning requires
that harmful micro-organisms are de-
stroyed and the jars are sealed com-
pletely, When canning in a water bath
canner, a gentle but steady boil must
be maintained continuously for the re-
quired time, When canning with a pres-
sure canner, the pressure must be main-
tained continuously for the required
time,
Canning Tips & information
Canning can generate ]arge amounts of steam, Use extreme
caution to prevent burns, AUways raise the ]id to vent steam away from you,
1, Use tested recipes and foUUow instructions carefuUUy, Check with your ]oca]
Cooperative AgricuUtura] Extension Service or a manufacturer of gUassjars
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
12.5 cm) beyond the edqe 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.
FJame Size
For most cooking, start on the highest control setting and then turn to a lower one to complete
the process, Use the table 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 is too 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 as the food will neither brown nor cook properly,
*FJame Size Type of Cooking
High Flame Start most foods; bring water to a boil; pan broiling
Medium Flame Maintain a slow boil; thicken sauces, gravies; steam
Low Flame Keep foods cooking; poach; stew
*These settings are based on using medium-weight aJuminum pans with Jids. 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.
Proper Burner Adjustments
The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly
visible in a welMighted room. Each cone of flame should be steady and sharply defined. Adjust
or clean burner if flame is yellow-orange. To clean burner, see instructions under GeneraJ
Cleaning,