Questions &Answers
4=‘~. May Ican foods and preserves
on my surface units?
A. Yes, but only use cookware
designedforcanningpuxposes.Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your surface
unit. Since canning generates large
amounts of steam, be carefid to
avoidburns from steam or heat.
Canning should only be done on
surface units.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surface units?
A. Cookware without flat surfaces
is 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 Inot getting the heat
Ineed from my surface units
even though Ihave 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 does my cookware tilt
when Iplace it on the surface unit?
A. Because the surface unit is
not flat. Make sure that the “feet”
on your surface units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your surface unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, atoo high heat for long
periods, and small amounts of dry
food, may damage the finish.
Home Canning Tips
E.
,.. .
‘.. -Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
diameter pots (extending more than
l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-diameter
pots 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 01’HER LARGE DIAMETER
P~S 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
“%eating units.
Observe FollowingPoints
in Canning
1. Bring water to boil on High (HI)
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (savesenergy and
best uses surface unit.)
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
pots for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (oftenfound in enamelware)
are not recommended.
RIGHT WRONG
4. When canning, use recipes from
reputable sources. Reliable recipes
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.
5. Remember, in following the
recipes, that canning is aprocess
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
N(YT’E:If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefdly followed. The
process may be improved by:
(1) using apressure canner, and
(2) for fastest heating of large
water quantities, begin with
H~ tap water.
