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Page 21
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an 8 to 11 inch base (203 to 279 mm) and a 6
1/2" to 12 inch depth (165 - 305 mm).
Canning Tips:
• A flat base pan is preferred to one with a concave, convex or rippled base.
• When using two canners at the same time, use staggered burners. Do not block
air to the burners. A flame needs the right amount of air for complete combus-
tion.
• Use a cover on a canner when bringing the contents to a boil.
• Once the contents have reached a boil on HI, use the lowest flame possible to
maintain the boil or pressure.
• Canning produces a large amount of steam. Take precautions to prevent burns.
Cooking Recommendations
Suggestions For Using
the Recommendations
Use the chart on Page 21 through Page 23 as a guide. The settings you use will
vary depending on the pans selected and the starting temperature of the food.
On the chart, the “Finish Setting” has been separated for the standard and ExtraLow
burners. There may or may not be a change between the two burner settings.
The ExtraLow setting can be either a cooking or a holding setting.
Raise or lower the flame setting gradually. Allow time for the pan and the food to
adjust to the new setting.
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Standard
Burners
Finish Setting ExtraLow®
Burners
BEVERAGES
Cocoa
MED – heat milk, cover SIM – finish heating XLO – keep warm, cover*
BREADS
French Toast, Pancakes,
Grilled Sandwiches
MED – preheat skillet SIM to MED – cook Same as Standard
BUTTER
Melting
Allow 5 to 10 minutes to melt
CEREALS
Cornmeal, Grits, Oatmeal
HI – cover, bring water to a
boil, add cereal
SIM to MED – finish cooking
according to package direc-
tions
XLO – to hold, cover*
CHOCOLATE
Melting
XLO – allow 10 to 15 min-
utes to melt
XLO – to hold*
* It is recommended that these foods be stirred occasionally.