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QUESTIONS
& ANSWERS
Q. May I can foods
and preserves
on my surface
units?
A. Yes, but only use cookware
designed for canning
purposes.
Check the manufacturer's
InstrucUons
and recipes for preserving foods. Be sure canner Is
flat-bottomed and fits over the center of your surface
unit.
Since canning
generates
large amounts
of
steam, be careful to avoid burns from steam or heat.
Canning should only be done on surface units.
Q. Can I cover my drip pans with toil?
A. No. Clean as recommended
In Cleaning Tips. Do not
use alumlnu m foil to line drip pans or anywhere In the
oven except as described In this book. Misuse could
result In a shock, fire hazard, or damage to the range.
Q. Can I use special
cooking
equipment,
like an
oriental
wok, on any surface
units?
A. We recommend flat bottomed woks. Cookware with-
out flat surfaces Is not recommended.
The life of
your surface unit can be shortened and the range top
can be damaged from the high heat needed for this
type of cooking.
Q. Why am I not getting
the heat
I need from my
units
even
though
I have
the
knobs
on the
right setting?
A. After turning surface unit off and making sure It Is
cool, check to make sure that your plug-In units are
securely
fastened Into the surface connection.
Q. Why does my ¢ookware
tilt when I place them
on the surface
unit?
A. Because the surface unit or the cookware Is not flat.
Make sure that the "feet"
on your surface units are
sitting tightly In the range top Indentation and the
outer edge of the drip pan Is flat on the range su rface.
Q. Why is the porcelain
finish
on my cookware
coming
off?
A. If you set your surface unit higher than required for
the cookware material and leave It, the finish may
smoke, crack, pop or burn, depending on the pot or
pan. Also, a too high heat for long periods, and small
amounts of dry food, may damage the finish.
HOME
CANNING
TIPS
In surface cooking of foods other than canning, the use
of largeodlameter pots (extending more than 1" beyond
edge of drip pan) Is not recommended.
However, when
canning with water-bath
or pressure canner, large-di-
ameter pots may be used. This Is because boning water
temperatures
(even under pressure) are not harmful to
cooktop surfaces surrounding heating unit.
NOWEVERp
DO
NOT
USE
LARGE
DIAMETER
CANNERS
OR OTHER
LARGE
DIAMETER
POTS
FOR FRYING
OR BOILING
FOODS
OTHER
THAN
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.
OBSERVE
FOLLOWING
POINTS
IN
CANNING
1. Bring water to boll on HIGH heat, then after boiling
has begun, adjust heat to lowest setUng to maintain
boil (saves energy and best uses surface unit).
2. Be s ure canner tits over center of surface unit. If you r
range does not allow canner to be centered
on
surface unit, use smaller-diameter
pots for good
canning results.
3. Flat-bottomed canners give best canning results. Be
sure bottom of canner Is flat or slight Indentation fits
snugly over surface unit. Canners with flanged or
rippled bottoms (often found In enamelware) are not
recommended.
RIGHT
WRONG
4. When canning, use recipes from reputable sources.
Reliable recipes are available from the manufacturer
of your canner; manufacturers
of glass jars for can-
nlng, 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 steam 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 fol-
lowed. The process may be improved by:
(1)
using e pressure canner, and
(2)
beginning
with hot tap water
when heating
larger quantlUes of water.
NEMTC06-3
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