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QUESTIONS & ANSWERS
Q. May I can foods and preserves on my surface
units?
A. Yes, but only use cookware designed for canning
purposes. Check the manufacturer's Instructions
and reclpas for preserving foods. Be sure canner Is
fiat-bottomed and fits over the center of your surface
unit. Since cenntng generates large amounts of
steam, be careful to avoid burns from steam or heat.
Canning should only be done on surface units.
Q. Can I cover my drip pans with foil?
A. No. CleanasrecommendedlnCleanlngTIps. Donot
use aluminum foil to line drip pans or anywhere Inthe
oven except as described Inthis book. Misuse could
result In ashock, fire hazard, or damage to the range.
Q. Can I use special cooking equipment, like an
oriental wok, on any surface units?
A. We recommend flat bottomedwoks. Cookwarewith-
out flat surfaces is not recommended. The life of
your surface unit can he 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 oft 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 them
• on the surface unit?
A. Because the surface unit or the cookware Is not flat.
Make sure that the "feet" on your surface units are
sitting tightly In the range top Indentation and the
outer edge ofthe drip pan is flat on the range surface.
Q. Why is the porcelain finish on my cookware
coming off?
A. Ifyou sat the temperatura of your surface unit higher
then required for the cookware material and leave It,
the finish may smoke, crack, pop orburn, depending
on the pot or pan. Also, a too high heat for ling
periods, and small amounts ofdry food, may damag •
the finish.
HOME CANNING TIPS
In surface cooking of foods other than canning, the use
of large-diameter pots (extending more than 1"beyond
edge of drip pan) is not recommended. However, when
canning with water-bath or pressure canner, large-all-
ameter pots may be used. This Is because boiling water
temperatures (even under pressure) are not harmful to
cooktop surfaces surrounding heating unit.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHERTHAN
WATER.
Most syrup or sauce mixtures -- and all types of frying
-- cook at temperatures much hlgherthan boiling water.
Such temperatures could eventually harm cooktop sur-
faces surrounding heating unIts.
OBSERVE FOLLOWING POINTS IN
CANNING
1. Bring water to boll on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain
boil (saves energy and best uses surface unit).
2. Besurecannerfitsovercenterofsurfaceunit. Ifyour
range does not allow canner to be centered on
surface unit, use smaller-diameter pots for good
canning results.
3. Flat-bottomedcennersglvebestcannlngresults. Be
sure bottom of canner Isflat or slight Indentation fits
snugly over surface unit. Canners with flanged or
rippled bottoms (often found In enamelware) are not
recommended.
RIGHT WRONG
7
4. When cennlng, use recipes from reputsble sources.
Reliable recipes are available from the manufacturer
of your canner; manufacturers of glass jars for can-
ning, such as Ball and Kerr; and the United States
Department of Agriculture Extension Service.
5. Remember, In following the recipes, that canning Is
s process that generates large amounts ofsteam. Be
careful while cennlng to prevent burns from steam or
heat.
NOTE: it your range Is being operated on low power
(voltage), canning may take longer than expected,
even though dlrsctlons have been carefully fol-
lowed. The process may be Improved by:
(1) uslng a pressure canner, and
(2) beginning wlth bet tap water when heating
larger quantItles of water.
NFMTC06-3