Advertisement
-_
—
.
-.
—.
I
Questions & Answem
Q.
May I can foodsand
preserveson my Sutiaceunit?
A. Yes,but onlyuse cookware
designedfor canningpurposes.
Checkthe manufacturer's
instructions and ~ecipes for
preservingfoods.Be surecanner
isflat-bottomed andfits overthe
centerof yourCalrod@ unit.Since
canninggenerateslargeamountsof
steam,be carefulto avoidburns
fromsteamor heat.Canningshould
onlybe doneon surfaceunits.
Q. Can I covermy drippans
withfoil?
A. No. Clean as recommendedin
CleaningGuide.
Q.
CanI use specialcoo!ting
equipment,like an orienbl wok9
on any sufiace units?
A. Cookwarewithoutflat surfaces
is not recommended. T helife of
your surfaceunitcan be shortened
and the rangetop can be damaged
from the highheatneededfor this
type of cooking.
Q. Why am I not gettingthe heat
I need frommy uniti even
thoughI havethe knobson the
rightsetting?
A. After turningsurfaceunit off
and makingsureit is cool,checkto
make surethat yourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q.
Why dm mycookware ~t
whenI placeit onthesufiaceunit?
A. Becausethe surfaceunit is not
flat. Makesure thatthe "feet" on
your Cah-od@ unitsare sitting
tightlyin the rangetop indentation
and the reflectorring is flat on the
range surface.
Q. Whyis the porcelain. finishon
my cookwarecomingon
A. If you set yourCalrod@ unit
higherthanrequiredfor the
cookwarematerial,and leaveit,
the finishmay smoke,crack,pop,
or burn dependingon the pot or
pan. Also,a too highheat for long
periods,and smallamountsof dry
food,may damagethe finish.
-
Canningshould be done on
surfaceunik ody.
Potsthat extendbeyondone inch
of cookingelement'strim ring are
notrecommendedfor most surface
cooking.However,when canning
withwater-bathor pressure
canner,larger-diameterpots may
beused. This is becauseboiling
~vater t emperatures(evenunder
qressure)are not harmfil to
~ooktop surfacessurroundingthe
r-f
IU ace unit.
30WEVER, DO NOT USE
.ARGE DIAMETERCANNERS
2ROTHERLARGEDIAMETER
>~TSFOR FR~~NGOR
301LINGFOODSOTHER
rHANWA~R. Most syrupor
aucemixtures—andall typesof
rying—cook at temperatures
ouchhigherthan boilingwater.
~uch temperaturescould
ventuallyharm cooktopsurfaces
Llrrounding s urfaceunits.
observe
FoIIotingPoints
incanning
1. Be surethe cannerfits over the
centerof the surfaceunit.If your
range or its locationdoesnot
allowthe cannerto be centeredon
the surfaceunit,use smaller-
diameterpots for goodcanning
results.
2. Flat-bottomedcannersmust be
used. Do notuse cannerswith
flangedor rippledbottoms(often
foundin enamelware)because
they don'tmakeenoughcontact
with the surfaceunit and take too
long to boil water.
RIGHT
WRONG
3. Whencanning,use recipesand
proceduresfzu~n reputable
sources.Reliablerecipesand
proceduresare availablefrom the
manufacturerof yourcanner;
manufacturersof glassjz~sfor
canning,such as Ball and Kerr;
and the UnitedStatesDepartment
of AgricultureExtensionService.
4. Rememberthatcanningis a
processthat generateslarge
amountsof steam.To avoidburns
from steamor heat,be careful
when canning.
NOTE:If your rangeis being
operatedon low power (voltage),
canningmay takelongerthan
expected,even thoughdirections
have been carefullyfollowed.The
processtime willbe shortenedby:
(1)
usinga
pressurecanner,and
(2) startingwith HOT tap water
for fastestheatingof large
quantitiesof water.
9
Advertisement
