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To Start
Things
Cooking
(cont.)
For best cooking results and energy efficient operation,
you should use pans that are flat on the bottom.
Match
the size of the pan to the size of the su trace unit. The pan
should not extend over the edge of the drip bowl more
than 1".
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.
We recommend that you use only a flat-bottom wok.
They are available at your local retail store.
HOME
CANHIHG
TIPS
In surface cookfng of foods other than canning,the
use
of large-diameter
pots (extending
more than 1" beyond
edge of drlp pan) Is not recommended.
However, when
canning with water-bath
or pressure
canner, large-di-
ameter pots may be used. This is because boiling water
temperatures
(even under pressure)
are not harmful to
cooktop surfaces
surrounding heating unit.
HOWEVER,
DO HOT USE LARGE DIAMETER
CAN-
HERS OR OTHER
LARGE
D_AMETER
POTS
FOR
FRYING
OR BO_LING
FOODS
OTHER
THAN
WA-
TER,
OBSERVE
FOLLOWING
POINTS
CANNING
t.
Bring water to boil on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain
boil (saves energy and best uses surface unit).
2. Be sure canner ftts over center of surface untt. If your
range does
not allow
canner
to be centered
on
surface unit, use smaller.diameter
pots for good
canning results.
3o Flat-bottomed
canners give best canning results.
Be
sure bottom of can net is flat or slight indentation
fits
snugly over surlace unit.
Canners with flanged or
rippled bottoms (often found in enamelware)
are not
recommended.
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
careful while canning to prevent burns from sleam 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.
Most syrup or sauce mixtures _ and all types of frying
--cook
at temperatures much higher than boiling water,
Such temperatures could eventually harm cooktop sur-
faces surrounding
heating units.
8
HEMTC59-1
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