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Questions & Answers
iQ. May I can foods and preserves
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A. Yes, but only use cookware
de_ivnecl fnr cRnnin_ nurnoge_
Check the manufacturer's
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
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
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
Q. Why am I not getth_g the heat
fleeQ Iroln my um_s even mougn
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
surtace connecuon.
Q. Why does my cookware tilt
A. Because the surface unit is not
fl,_. 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 cookware coming off?.
A. If you set your Calrod ® unit
higher than required for the
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 dan_age the finish.
@
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than 1-inch beyond
edge of surface unit's trim ring is
not recommended. However, when
canner, larger-diameter pots may
be used. This is because boiling
water temperatures (even under
pressure) are not harmful to
cooktop surfaces surrounding the
surface unit.
HOWEVER, DO NOT USE
T AT_tt_]_ T'_TAM_T'_'D (_ANTNTT_Dq
OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING
FOODS OTHER THAN WATER.
Most syrup or sauce mixtures--
m_u a_ typ_ ui _uym_;-- _uur. ,at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit If vonr
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don't make enough contact with the
surface unit and take too long to
boil water.
NIGHT
2___2
V_flONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
vn))r eannor" manufaetnrer_ of
j .......... _ .................
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is
a process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
plU(d_bb tllll_ Will LI_ _l!Ol't_lI_(l oy ;
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
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