GE JHP56 Use And Care Manual page 10

Wok Cooking
you use only a flat-
bottomed wok. They are
available at your local
retail store.
Canning should be done on the surface units only.
Pots that extend beyond one inch of the surface unit
are not recommended for most surface cooking.
However, when canning with a water-bath or pressure
canner, large-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.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your cooking center or its location
does not allow the canner to be centered on the
surface unit, use smaller-diameter pots for good
canning results.
2. 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 unit and take too
long to boil water.
Flat-bottomed canners are recommended.
10
SURFACE COOKWARE TIPS
(continued)
HOME CANNING TIPS
Do not use woks that have
support rings. Use of these
types of woks, with or without
dangerous. Placi'ng the ring
over the surface unit will
cause a build-up of heat that will damage the
porcelain cooktop. Do not try to use such woks
without the ring. You could be seriously burned
if the wok tipped over.
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
cooktop surfaces surrounding the surface units.
3. 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; and the United States Department
of Agriculture Extension Service.
4. 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.
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