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Home canning information
The larger diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can cause
damage to the cooktop.
To protect your range:
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For best results, use a canner which can be
centered over the surface burner.
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Do not place canner on two surface burners at
the same time. Excessive heat build-up will
damage the cooktop.
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Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1’12 to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooking, follow these guidelines
for specific foods:
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Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
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Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
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Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see a reliable cookbook.
Personal Injury Hazard
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Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
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If rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
may result in personal injury.
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