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Use flat-bottome zl canners/pans for best
results.
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Use the largest surface unit for best results.
Also, use a canner/pan which can be centered
over the surface L nit and which does not
extend more than one inch outside surface unit
area. Large diamt ter canners/pans, if not
properly centered trap heat and can cause
damage to the COI )ktop.
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Do not place canner on two surface units at
the same time. Tc o much heat will build up and
will damage the CI loktop.
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Start with hot water. This reduces the time the
control is set on h gh. Reduce heat setting to
lowest position needed to keep water boiling.
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Keep reflector bc IWIS clean for best heat
reflection.
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To prolong the life of the elements:
- Prepare small I batches at a time.
- Do not use elel nents for canning all day.
Optional canning kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten the
life of regular surface units and cause damage to
the cooktop.
If you plan to use the cooktop for canning, we
recommend the installation of a Canning Kit.
Order the kit (Part No. 242905) from your
Whirlpool dealer or authorized WhirlpoolSM
service company.
Positioning racks and pans
For baking/roasting with one rack, place the
rack so the top of tf e food will be centered in the
oven.
Rack placement fc r specific foods:
RACK POSITION
Frozen pies, large roasts, Lowest level or 2nd
level from bottom
Angel and bundt cakes,
2nd level from
most quick breads yeast bottom
Cookies, biscuits, nuffins, 2nd or 3rd level
from bottom
When baking on tu ro racks, arrange racks on
bottom and third lev al from bottom.
NOTE: For recommended rack placement when
broiling, see “Broilin J rack position chart” on
page 14.
Personal Injury Hazard
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Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
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If rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions may
result in personal injury.