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Questions & Answe
Q. May I can foods and preserves on my surface
units?
A. "Yes, but only use cookware 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 surface uniL
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. Cookware without flat surfaces is not recom-
mended° 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 does my cookware tilt when i place them
on the surface unit?
A. Because the surface unit is not flaL Make sure that
the "feet" on your surface units are sitting tightly in the
range top indentation and the outer edge of the drip pan
is flat on the range surface.
Qo 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, 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 pots (extending more than 1-inch
beyond edge of drip pan) is not recommended. How-
ever, when canning with water-bath or pressure canner,
large-diameter pots may be used° This is because boil-
ing water temperatures (even under pressure) are not
harmful to cooktop surfaces surrounding heating unit,
HOWEVER, DO NOT USE LARGE DIAMETER CAN-
NERS OR OTHER LARGE DIAMETER POTS FOR
FRYING OR BOILING FOODS OTHER THAN WATER.
Most syrup or sauce mixtures--and all types of
frying--cook at temperatures much higher than boil-
ing water° Such temperatures could eventually harm
cooktop surfaces surrounding heating units.
Observe FoIRowing 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 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 rip-
pied bottoms (often found in enamelware) are not
recommended,,
RIGHT
F
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 Depart-
ment of Agriculture Extension Service_
5. Remember, in following the recipes, that canning is a
process that generates large amounts of steam° Be care-
ful while canning 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
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