Specialty Pans & Trivets; Canning Tips & Information - Kenmore 790.99513 Use & Care Manual

Specialty Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
DO NOT use two elements (if the
cooktop is not equipped with bridge
element) to heat one large pan such
as a roaster or griddle, or allow
cooking utensils to boil dry. The
bottom surface of the pan in either
of these situations could cause
discoloring or cracking of the glass
range surface.
Wire trivets: Do not use wire
trivets. Cookware bottoms must be
in direct contact with the surface
elements.
DO NOT use a wok if it is equipped
with a metal ring, Because this ring
traps heat, the cooktop surface
could be damaged,
For glass smoothtop models, only
flat bottomed woks (without
support rings) may be used,
Canning Tips &
Information
Canning
can generate large
amounts of steam. Use
extreme caution to
prevent burns. Always
raise the lid to vent steam
away from you.
O
I. Use tested recipes and follow instructions carefully. Check with your local Cooperative
Agricultural Extension Service or 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 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:
I. Do not use water bath or pressure canners that extend more than one inch beyond the
edge 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.
Safe canning requires that harmful micro-organisms 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.