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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.
Positioning racks and
General guidelines
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Always posltion oven rack(s)
in desired
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 one rack,
place
the rack so the top of the food will be
centered in the oven.
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When baking on two racks,
arrange
racks on the bottom and third level from
the bottom.
pans
Rack placement for specific
foods:
roasts, turkeys, angel
2nd level from
quick breads, yeast
breads, casseroles,
2nd level from
bottom
NOTE:
For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 16.
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