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l Pans should be easy to clean. Check to be
Home canning information
sure there are no crevices, rough edges or
areas where food might collect.
The larger diameter of most water-bath or
pressure canners combined with high heat
l Be sure pans do not tip, whether they are
settings for long pleriods of time can cause
full or empty. damage to the cooktop.
l Use cookware only as it was intended to be
To
protect your range:
used. Follow pan instructions. This is very
important for glass cookware because some
l For best results, use a canner which can
should be used only in the oven. Other pans
be centered over the surface burner.
are marked as flameware and may be used
l Do not place canner on two surface
on the surface burners.
burners at the same time. Too much heat
will build up and will damage the cooktop.
l 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.
l Refer to your canner manual for specific
instructions.
Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD
RACK POSITION
Frozen pies, large 1 st or 2nd rack
roasts, turkeys guide from bottom
Angel and bundt cakes, 2nd rack guide
most quick breads, from bottom
yeast breads, casse-
roles, meats
Cookies, biscuits,
2nd or 3rd rack
muffins, cakes,
guide from bottom
nonfrozen pies
Personal Injury Hazard
*Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven
is hot, use potholders or oven mitts
to protect hands.
l Do not place iiems on the open oven
door.
l Be careful when installing and
removing large food items from extra
roasting rack position. Food will be
close to hot surfaces, including oven
bottom and sides.
When baking on two racks, arrange racks
on first and third rack guides from bottom.
Failure to follow the above precautions
could result in personal injury.
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