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Deep Fat Frying
● Do not overfill cookware with
fat
that may
spill
over when adding food.
Frosty
foods
bubble vigorously. Watch food
frying
at
high temperatures.
Keep range and hood
clean
from grease.
Wok Cooking
● We recommend that
yOLI
use only
a
flat-bottomed wok.
They are available at
your local retail store.
● Use of these types of woks,
without the support ring in
place, is dangerous because
the wok is unstable.
● With the ring in place, heat
will be trapped inside the
ring and may cause damage
to the porcelain cooktop.
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond one inch
of surface unit’s
drip pan are not recommended
for
most surface
cooking. However, when canning with water-bath or
pressure canner, larger-diameter pots may be used.
This is because boiling water temperatures (even
under pressure) are not harmful to cooktop surfaces
surrounding the surface unit.
HOW-EVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce
mixtures-
and all types of frying—cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding
surface units.
Observe the Following Points in Canning
1.
2.
Be
sure the canner fits over the center of the
3.
surface unit. If
-
your range or its location does not
allow
the canner to be centered on the surface unit,
use smaller-diameter pots for good canning results.
For best results. use canners
with
flat
bottoms.
Canners with flanged or rippled bottoms (often
found
in enamelware) don’t make good contact
with the surface unit and take a long time to boi
water.
D
np
—
canners are recommended.Flat-bottomed
4.
when canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars
for
canning, such as
Ball and Kerr: and the United States Department of
Agriculture
Extension
Service.
Remember that canning is a process that generates
large
amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE:
If
your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed.
The process time
will
be shortened by:
(1)
using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of
large
quantities of water.
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