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Questions & Answers
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Q. May I can foods and preserves
on my surface units?
A. Yes,
but only use utensils
designed for canning purposes.
Check the manufacturer's
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your Calrod@ unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning
should only be done on surface
units.
Q. Can I cover my drip pans with
foil?
A. No.
Clean as recommended
in
Cleaning Chart.
Q. Can I use special cooking
equipment, like an oriental wok
on any surface units?
A.
Utensils without flat surfaces
are not recommended.
The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my units even though
I have the knobs on the right
setting?
A.
After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why do my utensils tilt when I
place them on the surface unit?
A.
Because the surface unit is not
flat. Make sure that the "feet" on
your Calrod" units are sitting
tightly in the range top indentation
and the outer edge of the drip pan is
flat on the range surface.
Q.
Why is the porcelain finish on
my containers coming off?
A.
If you set your Calrod@ unit
higher than required for the
container material, and leave it, the
finish may smoke, crack, pop or
bum, depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
Home Canning Tips
Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
diameter utensils (extending more
than l-inch beyond edge of drip pan)
is not recommended.
However,
when canning with water-bath or
pressure canner, large-diameter
utensils may be used. This is
because boiling water temperatures
(even under pressure) are not
harmful to cooktop surfaces
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS (YI'HER 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 surfaces surrounding
heating units.
Observe Following Points
in Canning:
1.
Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
uses surface unit best.)
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
containers for good taming results.
3.
Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat, or slight indentation
fits snugly over surfhce unit. Canners
with flanged or rippled bottoms
(often found in enamelware) are
not recommended.
RIGHT
WRONG
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4. When cannning, use recipes
from reputable sources. Reliable
recipes are available from the
manufacturer of your canner;
manufacturers of glass jars for
cannning, such as Ball and Kerr;
and the United States Department
of Agriculture Extension Service.
5. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
NOI'E: 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) for fastest heating of large water
quantities, begin with H~
tap
water.
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