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QUESTIONS & ANSWERS
Q. May I can foods end preserves on my surface
units?
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 surface
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 pens with foil?
A. No. Clean as recommended In Cleaning Guide.
Q. Can I use special cooking equipment, like an
oriental wok, on any surface units?
A. We recommend flat bottomed woks. Cookware with-
out fiat 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 €ookwere Uit 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 of the drip pan is flat on the range sudace.
Q. Why Is the porcelain finish on my cookware
coming off?
A. If you set your surface 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 small
amounts of dry food, may damage the finish.
HOME CANNING TIPS
Canning should be done on cooktop only.
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-di-
ameter pots may be used. This Is because bulling water
temperatures (even under pressure) are nat harmful to
cooktop surfaces surrounding heaUng unit.
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 attem peratu res much hlgherthan boiling water.
Such temperatures could eventually harm cooktop sur-
faces surrounding heating units.
OBSERVE FOLLOWING POINTS IN
CANNING
1. Bring water to boil on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain
boil (saves energy and best uses surface unit).
2. Be sure canner fits over center of surface unit. If your
range does not allow canner to be centered on
surface unit, use smaller-diameter pots for good
canning results.
3. Fist-bottomed canners give best canning results. Be
sure bottom of canner is flat or slight Indentation fits
snugly over surface unit. Canners with flanged or
tippled bottoms (often found In enamelware) are not
recommended.
RIGHT WRONG
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4. When canning, use recipes from reputable 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
a process that generates large amounts of steam. Be
careful while canning to prevent burns from steam or
heat.
NOTE: If your range Is being operated on low power
(voltage), canning may take longer than expected,
even though directions have been carefully fol-
lowed. The process may be Improved by:
(1) using a pressure canner, and
(2) for fastest heating of large water quantities,
begin with HOT tap water.
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