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SU~ACE
COOKWA~
TIPS
(continued)
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 the range
and
hood clean from grease.
Wok Cooking
We recommend that you use only a flat-bottomed
wok. They are available at your local retail store.
Do not use woks that
have support rings.
Use of these types
of
woks, with or without
the ring in place, can
be dangerous. Placing
the
ring over the
surface unit
will
cause
*
*:::::
.:~i~
\+
,.
,..
a build-up
of
heat that
will
damage
[he
porcelain
cooktop.
Do not try to use such
woks without the ring. You could be seriously burned
if the wok tipped over.
HOME CANNING TIPS
Canning should be done on surface units
onlv.
HOWEVER. DO NOT USE LARGE DIAMETER
.
Pots that extend beyond one inch of surface unit’s
CANNERS OR OTHER LARGE DIAMETER POTS
drip
pan
are not recommended
for
most surface cooking.
FOR FRYING OR BOILING FOODS OTHER THAN
However, when canning with water-bath or pressure
WATER. Most syrup
or
sauce mixtures-and
all
types
canner, larger-diameter pots may be used. This is
of
frying—cook at temperatures much higher than
because boiling water temperatures (even under
boiling water. Such temperatures could eventually
pressure) are not harmful to
cooktop
surfaces
harm cooktop surfaces surrounding surface units.
surrounding the surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
3. When canning, use recipes and procedures from
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.
2. For best results, use canners with
tlat
bottoms.
Canners with
jlanged
or rippled bottoms
(often
found
in enamelware) do not make good contact
4,
with the surface unit and take a long time to
boil
water.
reputable
sou~ces.
Reli~ble
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.
RIGHT WRONG NOTE:
If
your house has low voltage, canning may
take longer than expected, even though
directi~~ns
have been carefully followed.
The
~rocess
time will be shortened
bv:
Flat-bottomed canners are recommended.
(
1
) ;sing a pressure canner, and
‘
(2)
starting with HOT tap water for fastest heating
of
large quantities
of’
water.
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