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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 surtace unit. The pan
should not extend over the edge of the drip bowl more
then 1".
Note-" A slight odor Is normal when a new cooktop Is
used for the first time. Itis caused by the heating of new
parts and Insulating materials and will disappear In a
short time.
WOK COOKING
We recommend that you use only a flat-bottom wok,
They are available at your local retail store.
HOME CANNING TIPS
In surface cooking of foods other than canning, the use
of large-dlamater pots (extending more than 1" beyond
edge of drip 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 NOT USE LARGE DIAMETER CAN-
NERS OR OTHER LARGE DIAMETER POTS FOR
FRYING OR BOILING FOODS OTHER THAN WATER.
OBSERVE FOLLOWING POINTS IN
CANNING
1. Bring water to boll on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain
boll (saves energy and best uses surface unit).
2. Besurecannerfltsovercenterofsurteceunlt. Ifyour
range does not allow canner to be cantered 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
rippled bottoms (often found In enamelware) are not
recommended.
4. When canning, use recipes from reputable sources.
Reliable reclpas are available from the manufacturer
of your canner; manufacturers of glass jars for can-
ning, such as Bell and Kerr; and the United States
Department of AgrlcuItura Extension Bervlce.
5. Remember, In following the recipes, thel canning Is a
process that generatee large amounts of steam. Be
camfulwhllacannlng topraventburnsfromstsamorhsat.
NOTE-" If your range Is belng operated on low power
(voltage), canning may take longer than expected, even
though dlractlons have been carefully followed. The
process may be improved by:
(1) using a pressure canner, and
(2) beginning with hot tap water when hsetlng
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 NEMTC59-1
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