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Speda[ty Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with a support
ring that does not extend beyond the
heating element) may also be used.
The metal ring was designed to sup-
port the wok safely when it is filled
with large amounts of liquids (soup
making) or fat (frying).
DO NOT usetwo elements 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 porcelain enamel
range surface, and damage to the surface elements and/or damage to the drip pans
(if equipped).
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact
with tile surface elements.
DO NOT use awok if it isequipped with
a metal ring that extends beyond the
surface element. Becausethis ring traps
heat, the surface element and cooktop
surface could be damaged.
Canning Tips & Information
1.
Canning can generate
large amounts of steam. Use extreme
caution to prevent burns. Always raise
the lid to vent steam away from you.
;u .-",,C>
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. Use flat-bottomed canners only. Heat isspread more evenly when the bottom
surface is flat.
3. Center canner on the surface element.
4. Start with hot water and a high heat setting to reduce the time it takes to bring
the water to a boil; then reduce the heat setting aslow aspossible to maintain
a constant boil.
5. It is best to can small amounts and light loads.
Prevent damage to cooktop:
1. Do not use water bath or pressure canners that extend more than one inch
Bond the edge of the surface element.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. Alternate surface elements between each batch to allow the units and
surrounding surfaces to cool down. Tryto avoid canning on the same element
all day.
Safe canning 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 tile required
time.
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