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QUESTMON$ & ANSWERS
Q, _ay _ can foods and preserves on my surface
u_its?
Ao Yes, but only use cookware designed for canning
purposes° Check the manufacturer's instructions
and recipes for preserving foods. Be sure canner is
flat-bottomed and fits over the center of your surface
unit, Since canning generates large amounts of
steam, be careful to avoid burns from steam or' heat.
Canning should only be done on surface units.
Q, CaN _ cove_" my drip pans with foil?
A. No. Clean as recommended in Cleaning Guide.
Q. Can t]use speciaH cooking equipment, like an
oriental wok, on any surface units?
A. We recommend flat bottomed woks. Cookware with_
out flat surfaces is not recommended. The life of
your surface unit can be shortened and the range top
can be damaged from the high heat needed for this
type of cooking_
Qo Why am II not getting the heat I_need from my
units even though l] have the knobs on the
right setting?
A_ After turning surface unit off and making sure it is
cool, check to make sure that your plug-in units are
securely fastened into the surface connection_
Q. Why does my cookware tilt when iiplace them
on the surface unit?
A. Because the surface unit or the cookware is not flat.
Make sure that the "feet" on your surface units are
sitting tightly In the range top indentation and the
outer edge of the drip pan isflat on the range surface.
Q, Why is _he porcelain finish on my cookware
coming off?
A. if you set your' surface unit higher than required for
the cookware material and leave it, the finish may
smoke, crack, pop or burn, depending on the pot or
pan_ Also, a too high heat for long periods, and small
amounts of dry food, may damage the finish.
C N!]ING THP$
Canning shoulld be done on cooktop only,
in surface cooking of foods other than canning, the use
of large-diameter 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 HOT USE LARGE DBAMETER
CA1NIHERS CR OTHER LARGE DtlAMETER POTS
FOR FRYING OR BOmLING FOODS OTHER THAN
WATER.
Most syrup or sauce mixtures _ and all types of frying
--cook at temperatures much higherthan boiling water°
Such temperatures could eventually harm cooktop sur-
faces surrounding heating units°
OBSERVE FOILLOWItlRG PO tNTS
CAI , F IBNG
1o 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 fits over center of surface unit. If your
_ange does not allow canner' to be centered on
surface unit, use smatter-diameter pots for good
canning results.
3_
4.
11
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.
RIGHT
!
WRONG
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.
5o Remember, in following the recipes, that canning is
a process that generates large amounts of steam. Be
careful while canning to prevent burns from steam 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 fol-
lowed. The process may be improved by:
(1) using a pressure canner, and
(2) for fastest heating of large water quantities,
begin with HOT tap water.
NEMTC06_I
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