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—
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. How-
ever, when canning with water-
ba~h or pressure canner,
large-
diameter utensils may be used.
This is because boiling water tem-
peratures (even under pressure)
are not harmful to cooktop surfaces
surrounding heating unit.
HOWEVER, DO NOT USE LARGE
DIAMETER CANNERS OR OTHER
LARGE DIAMETER UTENSILS
FORFRYING 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 even-
tually harm cooktop surfaces sur-
roundirm heating units.
?. 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 model sur-
face section does not allow canner
to be centered on surface unit, use
smaller-diameter containers 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. Can-
ners with flanged or rippled bot-
toms (often found in enamel-ware)
are not recommended.
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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
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5. Remember, in following the
recipes, canning is a process that
generates large amounts of steam.
Be careful while canning to pre-
vent burns from steam or heat.
NOTE: If your surface section is
being operated on low power (volt-
age), canning may take longer
than expected, even though direc-
tions have been carefully followed.
The process may be improved by:
(4) using a pressure canner, and
(2] for fastest heating of large
water quantities, begin with HOT
tap water.
,
25
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