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To Start Things Cooking (cont.)
For best cooking results and energy efficient operation,
you should use pans that are flat on the bottom. Match
the size of the pan to the size of the su trace unit. The pan
should not extend over the edge of the drip bowl more
than 1".
Note: A slight odor is normal when a new cooktop is
used for the first time. It Is caused by the heating of new
parts and Insulating materials and will disappear in a
short time.
We recommend that you use only a flat-bottom wok.
They are available at your local retail store.
HOME CANHIHG TIPS
In surface cookfng of foods other than canning,the use
of large-diameter pots (extending more than 1" beyond
edge of drlp pan) Is not recommended. However, when
canning with water-bath or pressure canner, large-di-
ameter pots may be used. This is because boiling water
temperatures (even under pressure) are not harmful to
cooktop surfaces surrounding heating unit.
HOWEVER, DO HOT USE LARGE DIAMETER CAN-
HERS OR OTHER LARGE D_AMETER POTS FOR
FRYING OR BO_LING FOODS OTHER THAN WA-
TER,
OBSERVE FOLLOWING POINTS
CANNING
t. 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 ftts over center of surface untt. If your
range does not allow canner to be centered on
surface unit, use smaller.diameter pots for good
canning results.
3o Flat-bottomed canners give best canning results. Be
sure bottom of can net isflat or slight indentation fits
snugly over surlace unit. Canners with flanged or
rippled bottoms (often found in enamelware) are not
recommended.
4. When canning, use recipes from reputable sources.
Reliable recipes are available from the manufacturer
of your canner; manufacturers of glass jars for can-
ning, 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 canning to prevent burns from sleam 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) beginning with hot tap water when heating
larger quantities of 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 sur-
faces surrounding heating units.
8 HEMTC59-1
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