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A. Yes,butonlyuseutensils
designedforcanningpurposes.Check
themanufacturer’sinstructionsand
recipesfor preservingfoods.Be
surecanneris flat-bottomedand
fitsoverthecenterofyourCalrod@
Llnit.Sincecanninggenerateslarge
amountsofsteam,be carefulto
al,oidburilsfrox~steamor heat.
Canningshou~donlybe doneon
surfaceunits.
Q. Can 1covermy drip panswith
foil?
A. No. Cleanas recommendedin
CleaningGuide.
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Q. CanI use specialcooking
equipment,likean orientalwok,
onanysurfaceunits?
A. Utensilswithoutflatsurfaces
are notrecommended.Thelifeof
yoursurfaceunitcanbe shortened
andtherangetopcanbe damaged
fromthehighheatneededforthis
typeof cooking.
Q. WhyamI notgettingtheheat
I needfrommyunitseventhough
I havetheknobson the right
setting?
A. Afierturningsurfaceunitoff
andmakingsureit is cool, checkto
makesurethatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q. Whydo myutensilstiltwhenI
piacethemonthesurfaceunit?
A. Becausethe surfaceunitis
notflat. Makesurethatthe “feet”
on yourCalrod”unitsaresitting
tightlyin the rangetop indentation
andthe reflectorringis flatonthe
rangesurface.
Q. Whyis the porcelainfinishon
mycontainerscomingoff?
A. If youset yourCalrod@unit
higherthanrequiredfor the
containermaterial,andleaveit, the
finishmaysmoke,crack,pop,or
burndependingonthe potor pan.
Also,a too highheatfor long
periods,andsmallamountsofdry
food,maydamagethe finish.
cantingTips
Canningshouldbe doneon
cooktop-on~y.
In surfacecookingof foodsother
thancanning,theuse oflarge-
diameterutensils(extendingmore
thanl-inchbeyondedgeoftrimring)
is notrecommended.However,
whencanningwithwater-bathor
pressurecanner,large-diameter
utensilsmaybe used.This is
becauseboilingwatertemperatures
(evenunderpressure)are not
harmfulto cooktopsurfaces
surroundingheatingunit.
HOWEVER,DO NOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIAMETER
UTENSILSFORFRYINGOR
BOILINGFOODSOTHER
THANWATER.Mostsyrupor
saucemixtures—andalltypesof
ing—cookat temperaturesmuch
her thanboilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
Ileatingunits.
observe Followi~ Poin@
incanni~
1. Bringwaterto boilon HIGH
heat,then afterboilinghasbegun,
adjustheatto lowestsettingto
maintainboil (savesenergyand
bestusessurfaceunit.)
2. Besurecannerfitsovercenter
of surfaceunit.If yourrangedoes
notallowcannerto be centeredon
surfaceunit,use smaller-diameter
containersfor goodcanningresults.
3. Flat-bottomedcannersgivebest
canningresults.Besure bottomof
canneris flator slightindentation
fitssnuglyoversurfaceunit.
Cannerswithflangedor rippled
bottoms(ofienfoundin enamelware)
are notrecommended.
mGHT
WRONG
4. Whencanning,userecipesfrom:
reputablesources.Reliablerecipes
are availablefromthemanufacturer
ofyourcanner;manufacturersof
glassjars for canning,suchasBall
andKerr; andthe UnitedStates
Departmentof Agriculture
ExtensionService.
5. Remember,in followingthe
recipes,thatcanningis a process
thatgenerateslargeamountsof
steam.Becarefulwhilecanningto
preventbums fromsteamor heat.
N~E: If yourrangeis being
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybe improvedby:
(1)usinga pressurecanner,and
(2)for fastestheatingof large
waterquantities,beginwith
HOTtapwater.
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