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GE JP910 Owner's Manual page 10

Radiant cooktop
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Selecting types of cookware.
Right!
Wrong!
Note: Flat-bottomed canners are
required for glass cooktops.
10
Observe the Following Points in Canning
Pots that extend beyond 1" of the
surface element's circle are not
recommended for most surface
cooking. However, when canning with
water-bath or pressure canner, larger-
diameter pots may be used. This is
because boiling water temperatures
(even under pressure) are not harmful
to the cooktop surfaces surrounding the
surface elements.
HOWEVER, 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 the glass
cooktop surfaces.
Be sure the canner fits over the
center of the surface element.
If your cooktop or its location
does not allow the canner to be
centered on the surface element,
use smaller diameter pots for good
canning results.
Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because
they don't make enough contact
with the surface elements and take
a long time to boil water.
When canning, use recipes
and procedures from reputable
sources. Reliable recipes and
procedures are available from
the manufacturer of your canner;
manufacturers of glass jars for
canning, such as Ball and Kerr
brand; and the United States
Department of Agriculture
Extension Service.
Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your house has low voltage,
canning may take longer than expected,
even though directions have been carefully
followed. The process time will be
shortened by:
(1) using a pressure canner, and
( 2) starting with HOT tap water for fastest
heating of large quantities of water.
CAUTION:
s
Safe canning requires that harmful
microorganisms are destroyed and
that the jars are sealed completely.
When canning foods in a water-bath
canner, a gentle but steady boil must be
maintained for the required time. When
canning foods in a pressure canner, the
pressure must be maintained for the
required time.
s
After you have adjusted the controls,
it is very important to make sure the
prescribed boil or pressure levels are
maintained for the required time.
s
Since you must make sure to process the
canning jars for the prescribed time, with
no interruption in processing time, do not
can on any cooktop surface element if
your canner is not flat.

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