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Questions &
&lSW&S
e
Q. MayI can f~ds and preserves
on mysurfaceunits?
A. Yes,butonlyusecookware
designed tbrcanning purposes. C heck
themanufacturer's i nstructionsand
recipesforpreservingfoods.Be
surecanneris flat-bottomed and
fitsoverthecenterofyourCalrod@
unit. Sincecanninggenerateslarge
amountsof steam,be carefulto
avoidbums fromsteamor heat.
Canningshouldonlybe done
on surfaceunits.
Q. CanI covermydrip panswith
foil?
A. No. Cleanas recommended in
CleaningGuide.
Q. CanI usespecialcooking
equipment,likean orientalwok,
on anysurfaceunits?
A. Cookwarewithoutflatsurfaces
is notrecommended. T he lifeof
yoursuri%ce u nitcan be shortened
andthe rangetopcan bedamaged
fromthehighheatneededfor this
typeof cooking.
Q. Whyam I notgettingthe heat
I needfrommyunitseventhough
I havethe knobson the right
setting?
A. Afterturningsurfaceunitoff
andmakingsureit is cool,check
to makesurethatyourplug-in
units(on modelsso equipped)are
securelyfastenedintothesutiace
connection.
.
Q. Whydo mypanstilt whenI
placethemon thesurfaceunit?
A.
Becausethe sutiaceunitis
not flat. Makesurethat the "f~t"
on yourCalrod@ unitsare sitting
tightlyin the cooktopindentation
and the trim ringis flat on the
rangesurface.
Q. Why is the porcelainfinishon
mycontainerscomingoff?
A. If youset yourCalrod@ unit
higherthanrequiredfor the
containermaterial,and leaveit,
the finishmaysmoke,crack, pop,
or bum dependingon the pot or
pan. Also,a toohighheatfor long
periods,and smallamountsof dry
food,maydarnagethe finish.
HomeCanning~p~
Canningshouldbe doneon
cooktoponly.
In surfacecookingof foodsother
thancanning,the useof large-
diameterpots (extending morethan
l-inchbeyondedgeof trimring)is
notrecommended. H owever, w hen
canningwithwater-bath or pressure
canner,large-diameter p otsmaybe
used.Thisis becauseboilingwater
temperatures(evenunderpressure)
are notharmfulto cooktopsurfaces
surroundingheatingunit.
HOWEVER,DO NOTUSE
LARGEDIAMETERCANNERS
OR~HER LARGEDIAMETER
COOKWARE FORFRYINGOR
BOILINGFOODS~HER
THANWATER. M ostsyrupor
saucemixtures—and all typesof
frying-cook at temperaturesmuch
higherthan boilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
heatingunits.
observeFollowing Points
in Canning:
1. Bringwaterto boilon HIGH
heat, thenafterboilinghasbegun,
adjustheatto lowestsettingto
maintainboil (savesenergyand
bestusessurfaceunit.)
2. Be surecannerfits overcenter
of surfaceunit. If yourcooktop
doesnotallowcannerto be
centeredon surfaceunit, use
smaller-diameter c ontainersfor
goodcanningresults.
3. Flat-bottomed cannersgivebest
canningresults.Be surebottomof
canneris flator slightindentation
fitssnuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(oftenfoundin enamelware)
are not recommended.
RIGHT'
WRONG
4. Whencanning,use recipesfrom
reputablesources.Reliablerecipes
are availablefromthe manufacturer
of yourcanner;manufacturers of
glassjars for canning,suchas Ball
andKerr; and theUnitedStates
Departmentof Agriculture
ExtensionService.
5. Remember,in followingthe
recipes,that canningis a process
thatgenerateslargeamountsof
steam.Becarefulwhilecanningto
preventburns from steamor heat.
IWXE: If yourcooktopis being
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.
The processmaybe improvedby:
(1)usinga pressurecanner,and
(2) for fastestheatingof large
waterquantities,beginwith
HOTtap water.
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