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Start with hot water.
This reduces the
Pan
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
Surface unit
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Refer
to your canner manual for specific
instructions.
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Use the largest surface unit
for best
results. Also, use a canner/pan which can
be centered over the surface unit.
General guidelines
Rack placement for specific
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Always position oven rack(s)
in desired
foods:
location before turning oven on.
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To move rack(s),
lift rack(s) at front and
pull out.
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Be sure
the rack(s) is level.
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If rack(s) must be moved
while oven is
hot, use pot holders or oven mitts to
protect hands.
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For baking/roasting with 1 rack,
place
the rack so the too of the food will be
centered in the oven.
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When baking on 2 racks,
arrange racks
on the bottom and third level from the
bottom.
1 FOOD-
RACK
POSITION
Frozen pies, large
Lowest level or
roasts, turkeys, angel
2nd level from
food cakes
bottom
Bundt cakes, most
2nd level from
quick breads, yeast
bottom
breads, casseroles,
meats
Positioning racks and pans
NOTE:
For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 16.
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