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3
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 Guide.
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
(on models so equipped) 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 reflector ring is
flat
on
the
range surface.
Q. Why is the porcelain finish on
my containers coming
of’f?
A. If you set your
Calrod(’
unit
higher than required
for
the
container material, and
lcm
e
it,
the
finish may smoke, crack, pop.
t}r
burn depending on the pot or pan.
Also,
a
too high heat
fbr
long
periods. and small amounts
of
dry
food, may damage the finish.
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 trim ring)
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 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 cooktop surfaces surrounding
,ating
units.
1.
Bring water to boil on HIGH
heat, then after boiling has begun.
adjust heat to lowest setting to
maintain boil (saves energy 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 smal
Ier-diameter
containers for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is
flat
or
S1
ight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.
RIGHT
WRONG
m
T-’r*
4. When canning, use recipes
from
reputable sources. Reliable recipes
are
avaikible
from the manufacturer
of
your canner: manufacturers
0(
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
a
process
that generates large amounts
of
steam.
Be
careful while
uann
ing
to
prevent burns from
steam
or heat.
NOTE:
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
HOT tap water.
7
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