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Speciaffy Pans & Trivets
Woks with flat bottoms suitable for
useon your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with a
support ring that does not extend
beyond the burner unit) may alsobe
used.The metal ring was designed to
support the wok safelywhen itisfilled
with large amounts of liquids (soup
making) or fat (frying).
DO NOT use a wok if it is equipped
with a metal ring that extends
beyond the burner unit. Becausethis
ring traps heat, the surface unit and
cooktop surface could be damaged.
Wire trivets: Do not usewire trivets, Cookware bottoms must be indirect contact
with the grates.
DONOTusetwo burner units to heat one large pansuch asa roaster
or griddle, or allow cooking utensilsto boil dry. Thebottom surfaceof the pan ineither
of these situations could cause discoloring or crazing of the appliance cooking
surface, and damage to the grates and burner units.
Canning Tips &
Dnforrnation
Canning can generate
Eargeamounts of steam. Use extreme
caution to prevent burns. Always raise
the lid to vent steam away from you.
I. Use tested recipes and follow instructionscarefully. Check with your local
Cooperative Agricultural ExtensionServiceor a manufacturer of glassjars for
the latest canning information.
2. Usefiat-bottomed cannersonly. Heat isspreadmore evenlywhen the bottom
surface isflat.
3. Center canner on the burner grate.
4. Startwith hot water and ahigh heatsetting to reducethe time ittakesto bring
the water to a boil; then reduce the heat setting aslow aspossibleto maintain
a constant boil,
5. It isbest to cansmall amounts and light loads,
Prevent damage to cooktop and burner grates:
1. Do not usewater bath or pressure canners that extend more than one inch
beyond the edge of the burner grate.
2. Do not leavewater bath or pressure canners on high heat for an extended
amount of time.
3, Alternate surface units between eachbatch to aIIowthe units andsurrounding
surfacesto coot down. Try to avoid canning on the same burner unit all day,
]_'!_ Safecanning requiresthat harmful micro_organismsare destroyed
and the jars aresealed completely, When canning ina water bath canner, a gentle
but steady boil must be maintained continuously for the required time.
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