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To protect your range:
• Use flat-bottomed canners on all types of cook-
tops, especially ceramic
centerover
= = surfacecooking ', =
',1 area I ==
=1"1 1 inch I1"=
= I maximum I
= ..[ overhang J.. =
Surface Pan
cooking area
glass. Canners with rip-
pled 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.
• The type of material the canner is made of
determines the length of heating time. Refer to the
"Characteristics of cookware materials" chart later
in this section for more information.
• When canning for long periods of time, allow ele-
ments 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.
• On coil element models, keep your reflector
bowls clean so that they will always reflect
heat well.
• For up-to-date information on canning, contact
your local U.S. Government Agricultural
Department Extension Office or companies
who manufacture home canning products.
Most water-bath or pressure canners have large
diameters. If you do canning with them at high
heat settings for long periods of time, you can
shorten the life of regular coil elements. This can
also damage the cooktop. If you plan to use the
cooktop for canning, we recommend the
installation of a Canning Kit. Order the kit
(Part No. 242905) from your dealer or designated
service company.
continued on next page
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