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I ABOUT:COOKING
SELECTING HEAT SETTINGS CANNING INFORMATION
• Ifa higher setting is usedto begin a surfacecooking Acceptablewater bathor pressurecannersshould not be
operationor to bring waterto a boil, always reduce to a oversizedand should haveflat bottoms.
lowersetting once cooking begins or water comes to a
boil. When cannersdo not meet
• Forsmoothtopcooking, it isbetterto select a lower thesestandards,cookingtimes
settingand increaseto a higherone later,if needed, may be longerand the cooktop
may be damaged.
• Foodwillnot cook faster at a settingthat is higherthan
neededto maintaina gentle boil.The temperatureof On a smoothtopcooktop,the
the water is the same whether boilingvigorouslyor canner bottomshouldnot
gently. _ extend morethan one-inch
Factorsaffectingthe heat setting include: _ _" ._,,'--=,,, _ beyondthe cooking area and
• Type,flatness andsize of the cookware, musthavea flat bottom.
• Quantityandtype of food beingcooked. When canning, usethe HIGHsettingjust until the water
• Useof a lid (coveringpansspeeds cooking andsaves comesto a boil or pressure is reached in the canner,
energy), then reducetothe lowestheatsettingthat maintainsthe
• Elementvoltage or voltage supply to your home. boil or pressure. If the heatsettingis not turneddown,
damage tothe cooktopmay occur. _._ _-._ _,
SUGGESTED HEAT SETTING GUIDE A special canning element /_'I___,_
When turningknobto HIGH,there is an indentto identify (modelCE1) is availablefrom _',,_ ,
the HIGHsetting, your dealerfor coil element ;' ''_
cooktops. It elevates the canner
HIGH OR 9: Useto bring liquid to a OfF above the cooktop to reduce
boil, blanch,preheat skillet,or reach _w_. _._I_HIGH trapped heat. This prevents CANNERELEMENT
pressure in a pressurecooker. I _'" damage tothe porcelainsurface (MODELCE1)
Always reduceto a lower heat 3"_ _ and drip bowls.
settingwhen liquid just beginsto boil
or food beginsto cook. Checkwith your local ExtensionServiceor a
manufacturerof glass canningjars for the latest canning
MEDIUM-HIGH(7, 8): Useto brown information.
or searmeat; heat oil for deepfat
frying; scald; to sauteor fry. Maintainfast boilfor large
amounts of liquid.
MEDIUM(4, 5, 6): Use to maintainmoderateto slow boil
for largeamountsof liquid.Tocontinue cooking
uncoveredfoodand for most frying operations.
MEDIUM-LOW(2,3): Useto continuecookingcovered
food andto maintainpressurein most pressurecookers.
Stew,braise or steam operations.Tomaintainboil for
small amountsof liquid, poach,steam or simmer.
LOW OR 1: Use to keepfoodwarm before serving. Melt
chocolateor butter.