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To Start
Things
Cooking
(co.t.)
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 surface unit. The pan
should not extend over the edge of the trim ring more
than 1".
•
t
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.
OBSERVE
FOLLOWING
POINTS
mN
CANNING
1. Bring water to boil on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain
boll (saves energy and best uses surface unit).
2. Be sure canner fits over center of surface unit° If your
range does not allow canner to be centered
on
surface unit, use smaller-diameter
pots for good
canning results.
3. Fiat-bottomed canners glve best canning results. Be
sure bottom of canner is flat or sllght Indentation fits
snugly over surface unlL Canners with flanged
or
rippled bottoms (often found in enamelware) are not
recommended.
WOK COOKING
We recommend
that you use only a fiat-bottom
wok.
They are available at your local retail store.
HOME CANNING
=FliPS
In surface cooking of foods other than canning, the use
of large-diameter 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 bolllng water
temperatures (even under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.
HOWEVER_
DO NOT USE LARGE DIAMETER
CAN-
HERS OR OTHER
LARGE
DIAMETER
POTS
FOR
FRYING OR BOilUNG
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.
4. When canning, use reclpes from reputable sources.
Re,able recipes are available from the manufacturer
of your canner; manufacturers
of glass jars for can-
ning, such as Bali and Kerr; and the United States
Department of Agriculture Extension Servlceo
5. Remember, in followlng the recipes, that canning is a
process that generates large amounts of steam.
Be
careful whilecanning 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 followed.
The
process may be improved by:
(1) using a pressure canner, and
(2) beglnning
with hot tap water when heating
larger quantities of water.
8
NEMTC59
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