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GE JP960 Owner's Manual page 8

Radiant cooktop
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Selecting types of cookware.
Right!
Wrong!
Note: Flat-bottomed canners are
required for glass cooktops.
8
Observe the Following Points in Canning
Pots that extend beyond 1" of the
surface unit'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 units.
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 unit. If your
cooktop or its location does not
allow the canner to be centered
on the surface unit, 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 units 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 unit if your
canner is not flat.

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