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Using Woks
For glass smoothtop models, only flat
bottomed woks (without support rings)
may be used.
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Wire trivets : Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface cooking ar-
eas.
DO NOT use two sur-
face cooking areas to heat one large
pan such as a roaster or griddle and
allow cooking utensils to boil dry. The
bottom surface of the pan in either of
these situations could damage the
glass ceramic cooktop.
DO NOT use a wok if it is equipped
with a metal ring that extends be-
yond the surface element. Be-
cause this ring traps heat, the sur-
face element and cooktop surface
could be damaged.
Canning Tips & Information
1.
Use tested recipes and follow instructions carefully. Check with a manufacturer
of glass jars 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 surface element.
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 main-
tain a constant boil.
5.
It is best to can small amounts and light loads.
Prevent damage
to cooktop
:
1.
Do not use water bath or pressure canners that extend more than one inch (2,5
cm) beyond the edge of the surface element.
2.
Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3.
Do not use large diameter canners or other large diameter pans for frying or
boiling foods other than water. Most syrups or sauces and all types of frying,
cook at temperatures much higher than boiled water. Such temperatures will
eventually damage the cooktop surface.
4.
Alternate surface elements between each batch to allow the units and sur-
rounding surfaces to cool down. Try to avoid canning on the same surface
cooking area all day.
Safe canning requires that harmful microorganisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time. When can-
ning with a pressure canner, the pressure must be maintained continuously for the
required time.
14
Canning can gener-
ate large amounts of steam.
Use
extreme caution to prevent burns.
Always raise the lid to vent steam
away from you.
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