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Questions & Answers
Q. May I can foods and
preserves on my surface unit?
A. Yes, but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your Calrod@unit. Since
canning generates large amounts
of steam, be careful to avoid bums
from steam or heat. Canning
should only be done on surface
units.
Q. Can I cover my drip pans
with foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok,
on any surface unit?
A. Cookware without flat surfaces
is not recommended. The life of.
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking. ,
Q. Why am I not getting the heat
I need from my units even
though I have the knobs on the
right setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why does my cookware tilt
when I place it on the surface
unit?
A. Because the surface unit is not
flat. Make sure that the “feet” on
your Calrod@units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming otT?
A. If you set your Calrod@unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or bum depending on the pot or
pan. Also, a too high heat for long
periods and cooking small amounts
of dry food may damage the finish.
.
Home Canning Tips
Canning should be done on
surface units only.
Pots that extend beyond one inch
of cooking element’s trim ring 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 units.
HOWEVER, 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 Following Points
in Canning
1. Be sure the canner fits over the
center of the 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. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with
the surface unit and take too long
to boil water.
RIGHT WRONG
3. 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.
4. 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 range is being
operated on low power (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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