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OPERATION
Coo op Cooking
The sign near each control knob
shows you which element is turned
on by that knob.
Water-bath or pressure canners and
large diameter pots extending more
than 1" beyond the edge of the
cooktop element may be used for
canning. Howevelt', do not use large
diameter canners, pots or pans for
anything other than boiling water.
Most syrup or sauce mixtures, and all
types of frying, cook at temperatures
much higher than boiling water, Such
temperatures could eventually harm
the cooktop surfaces surrounding the
surface units.
O0 O0
LEFT RIGHT
REAR REAR
HB
LO
Used for quick starts, such as
bringing water to a boil.
Used for slow boiling and
sauteing.
Used for steaming foods or
keeping cooked foods at
serving temperature.
t o Push down to turn _1_,
the knob.
2. Set on or between
marks for
0_
desired heat. "°
tm
m
3o
m
Be sure the canner is centered
over the element.
Make sure the canner is flat on the
bottom.
Use recipes and procedures from
reputable sources. These are
available from manufacturers such
as Ball@ and Kerr@, and the
Department of Agriculture Exten-
sion Service,
Use caution while canning, to
prevent burns from steam or heat.
When any surface unit is on, the
surface unit indicator light will be on.
8
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