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Home canning information
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Use flat-bottomed canners/pans for best
results. Some canners have ridged bottoms
(porcelain enamel-ware) and are not recom-
mended. They do not make good contact with
the surface unit and cause severe overheating
which damages the cooktop.
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Use the largest surface unit for best results.
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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.
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
Frozen pies, large
roasts, turkeys
Angel and bundt cakes,
most quick breads,
yeast breads, casse-
roles, meats
Cookies, biscuits,
muffins, cakes, non-
frozen pies
RACK POSITION
Lowest level or
2nd level from
bottom
2nd level from
bottom
2nd or 3rd level
from bottom
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see “Broiling rack position chart” on
page 17.
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.