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wok
Werecommendthat youuseonlya flat-bottomed
wok.They areavailableatyourlocalretailstore.
Do notuse woksthat havesupportrings.Use of these
typesof woks,with or withouttheringin place,can
be dangerous.Placingthering overthesurfaceunit
willcausea build-upof heatthatwilldamagethe
porcelaincooktop.Do nottry to use suchwoks
withoutthe ring.Youcouldbe seriouslyburnedif the
woktippedover.
Gumirlg should h? doneon smface Rmit$only,
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DoI’wYrUSELARGEIxANwrm
Potsthat extendbeyondoneinchof surfaceunit’s
cmRs OROTHERLARGEDI.AMEmR
drippan are notrecommendedfor most surface
POTSFOR.FRYINGORBOILINGFoom OTHER
cooking.However,whencanningwith water-bathor
THANWATER.Most syrupor saucemixtures—
pressurecanner,larger-diameterpotsmay be used.
and alltypesof frying-cook at temperaturesmuch
Thisis becauseboilingwatertemperatures(even
higherthanboilingwater.Suchtemperaturescould
underpressure)arenotharmfulto cookto~surfaces
eventuallyharmcooktopsurfacessurrounding
.
surroufidingthe surfaceunit.
surfaceunits.
observe h! Pointsincanning
L Be sure thecannerfits overthecenterof the
surfaceunit.If’yourrangeor its locationdoesnot
allowthe cannerto be centeredon the surfaceunit,
use smaller-diameterpots forgood canningresults.
2. For bestresults,use cannerswithflatbottoms.
Cannerswithflangedor rippledbottoms(oftenfound
in enamelware)don’tmakegoodcontactwiththe
surfaceunitandtake a longtimeto boil water.
Flat-bottom cannersaremxmmended.
3. Whencanning,use recipesandproceduresfrom
reputablesources.Reliablerecipesandproceduresare
availablefromthemanufacturerof yourcanner;
manufacturersof glassjars for canning,suchas Ball
and Kerr;andthe UnitedStatesDepartmentof
AgricultureExtensionService.
4. Rememberthatcanningis a processthatgenerates
largeamountsof steam.To avoidburnsfrom steamor
heat,be carefulwhencanning.
NOTE: If yourhousehas lowvoltage,canningmay
takelongerthanexpected,eventhoughdirections
havebeencarefiily followed.The processtime will
be shortenedby: .
(1) usinga pressurecanner,and
(2) startingwithHOT tap waterfor fastestheatingof
largequantitiesof water.