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USING THE SURFACE COOKING AREAS (contd.)
To protect your range:
• Use flat-bottomed canners on all types of
cooktops, especially
centerover
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11" 1 inch 1"1
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Surface Pan
cooking area
radiant glass. Canners
with rippled or ridged
bottoms do not allow
good contact with the
surface.
• Center the canner
over the largest surface
cooking area. Do not
extend more than one
inch outside the surface
cooking area. Large diameter canners/pans, if not
centered correctly, trap heat and can cause
damage to the cooktop.
• Do not place your canner on two surface cooking
areas at the same time.
When canning for long periods of time, allow
elements and the surrounding surfaces to cool
down.
Alternate use of the surface cooking areas
between batches or prepare small batches at a
time.
Start with hot water, cover with a lid, and bring to
a boil; then reduce heat to maintain a boil or
required pressure levels in a pressure canner.
For up-to-date information on canning, contact
your local U.S. Government Agricultural
Department Extension Office or companies who
manufacture home canning products.
• The type of material the canner is made of
determines the length of heating time. Refer to
the "Characteristics of cookware materials" chart,
p. 12.
11
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