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Surface Cooking
Specialty Pans & Trivets
DO NOT use a wok if it is equipped
with a metal ring that extends
beyond the burner unit. Because
this ring traps heat, the cooktop
surface could be damaged.
Canning Tips & Information
Canning can generate
large amounts of steam. Use extreme
caution to prevent burns. Always raise
the lid to vent steam away from you.
Woks with flat bottoms suitable for use on your
cooktop are available in most cookshop or hardware
stores. Round-bottomed woks (with a support ring
that does not extend beyond the burner unit) may
also be used. The metal ring was designed to support
the wok safely when it is filled with large amounts of
liquids (soup making) or fat (frying)
DO NOT use two burner units to heat
one large pan such as a roaster or griddle, or allow
cooking utensils to boil dry. The bottom surface of the
pan in either of these situations could cause discolor-
ing or cracking of the appliance cooking surface, and
damage to the grates and burner units.
Wire trivets: Do not use wire trivets. Cookware
bottoms must be in direct contact with the surface
elements.
1. Use tested recipes and follow instructions carefully. Check with the
manufacturer of glass jars for the latest canning information.
2. Use flat-bottomed canners only. Heat is spread more evenly when the
bottom surface is flat.
3. Center canner on the burner grate.
4. Start with hot water and a high heat setting to reduce the time it takes to
bring the water to a boil; then reduce the heat setting as low as possible to
maintain a constant boil.
5. It is best to can small amounts and light loads.
Prevent damage to cooktop:
1. Do not use water bath or pressure canners that extend more than one
inch beyond the edge of the burner grate.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. 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.
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 maintained continuously for the
required time.
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