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USING THE SURFACE BURNERS (contd.)
The large diameter of most water-bath or pressure
canners combined with high heat settings for long
periods of time can cause damage to the cooktop.
To protect
your range:
• Center the canner over the surface burner. Do
not extend more than 1 inch outside the burner
area.
• Do not place your canner on two surface burners
at the same time.
• Start with hot water, cover with a lid and bring to
a boil; then reduce heat to maintain a boil or
required pressure levels in a pressure canner.
• Refer to your canner manual for specific
instructions.
• The pan should have a flat bottom, straight sides,
and a well-fitting lid,
• Choose medium to heavy gauge (thickness)
cookware.
• The pan material (metal or glass) affects how
quickly and evenly the pan heats.
• When using glass or ceramic cookware, check to
make sure it is suitable for use on surface burners.
• To avoid tipping, make sure pots and pans are
centered on the grates.
For up-to-date
information on canning, contact
your local U.S. Government Agricultural
Department Extension Office or companies
who
manufacture home canning products.
PROFESSIONAL
BURNER GRATE SYSTEM
Made of heavy-duty, porcelain-coated
cast iron,
the professional burner grate system is sturdy and
stable. The center grate creates a level, continuous
surface, which makes moving cookware off
burners easier. The center grate can also be used
on the counter as a cooling rack. The rubber feet
secure its position. The professional-style
center
and burner grates are dishwasher-safe.
For more
information, see the "Cleaning Chart" on p. 39.
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