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Specialty Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with asupport
ring that does not extend beyond the
burner unit) may also be used. The
metal ringwas designedtosupportthe
wok safely when it is filled 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. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
Wire trivets: Do not usewire trivets. Cookware bottoms must be in direct contact
with the grates.
DO NOT usetwo burner units to heat one large pan such asa roaster
or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in
either of these situations could cause discoloring or crazing of the appliance cooking
surface, and damage to the grates and burner units.
Canning Tips &
Information
Canning can generate
largeamounts of steam. Useextreme cau-
tion to prevent burns. Always raise the
lid to vent steam away from you.
(-:,
1. Use tested recipes and follow instructions carefully. Check with your local
Cooperative Agricultural Extension Service or a manufacturer of glassjars for
the latest canning information.
2. Useflat-bottomed canners only. Heat isspread more evenly when the bottom
surface isflat.
3. Center canner on the burner grate.
4. Startwith hotwater and a high heat setting to reduce the time ittakesto bring
the water to a boil; then reduce the heat setting as low as possible to maintain
a constant boil.
5. It is best to can small amounts and light loads.
Prevent damage to cooktop and burner grates:
1. Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the burner grate.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. Alternate surface units between each batch to allow the units and surrounding
surfaces to cool down. Tryto avoid canning on the same burner unit all day.
Safecanning requires that harmful micro-organisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.
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