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14 Setting Surface Controls
Using the Griddle (Some Models)
The griddle is intended for direct food cooking and can be used
on both sides. Do not use pans or other cookware on the
griddle. Doing so could damage the finish. Center the griddle
over the simmer oval burner.
Surface burners may appear to have cooled after they have
been turned off. The surface burner may still be hot and burns
may occur if the surface burner is touched before it has cooled
sufficiently.
Never place or straddle a cooking utensil over two different
surface cooking areas at the same time unless the cooktop is
designed for such a purpose.
Always place the griddle on the grate before lighting the burner.
Be sure the griddle is positioned correctly and stable before use
to prevent hot spills and possible burns.
Always use potholders to remove the griddle from the grate.
Allow the griddle to cool before removing. Do not set hot griddle
on surfaces that cannot withstand high heat, such as a counter
top
Be sure the griddle is positioned correctly and stable before use
to prevent hot spills and possible burns.
HOME CANNING
Canning can generate large amounts of steam. Use extreme
caution to prevent burns. Always raise the lid to vent steam away
from you. 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 main-
tained continuously for the required time.
Be sure to read and observe all the following points when home
canning with your appliance. Check with the USDA (United
States Department of Agriculture) Web site and be sure to read
all the information they have available as well as follow their
recommendations for home canning procedures.
• Use only quality flat bottom canners when home canning.
Use a straight-edge to check canner bottom.
• Use only a completely flat bottom canner with no ridges that
radiate from the bottom center when home canning. Heat is
spread more evenly when the bottom surface is flat.
• Start with hot tap water to bring water to boil more quickly.
• Use the highest heat seating when first bringing the water
to a boil. Once boiling is achieved, reduce heat to lowest
possible setting to maintain that boil.
• Use tested recipes and follow instructions carefully. Check
with your local Cooperative Agricultural Extension Service
or a manufacturer of glass jars for the latest canning infor-
mation.
• It is best to can small amounts and light loads.
• Do not leave water bath or pressure canners on high heat
for an extended amount of time.
• Alternate surface units between each batch to allow the
units and surrounding surfaces to cool down. Try to avoid
canning on the same burner unit all day.
Figure 15: Griddle cooktop placement
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