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Home canning information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can cause
damage to the cooktop.
To protect your range:
l For best results,
use a canner which can be
centered over the surface burner.
l Do not place canner
on two surface 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.
. Keep reflector pans
clean for best heat
reflection.
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:
Angel and bundt cakes,
most quick breads, yeast
breads, casseroles, meats
~ Cookies, biscuits, muffins,
cakes, nonfrozen pies
When baking on two racks
arrange racks on
first and third rack guides frc
n bottom.
2nd rack guide
from bottom
2nd or 3rd rack
6th oven rack position
(roasting rack)
When roasting food too large to be placed in
oven with rack in lowest position, place rack on
bottom of oven.
For proper roasting, follow these guidelines:
l The rack
must be level.
l Use
adequate amount of liquid (meat juices or
water) so food does not get overdone.
l Do not try to pull
rack out over door. Rack will
be at the same level as door when door is
opened.
Personal Injury Hazard
l
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 items on the open oven door.
l
Be careful when installing and removing
large food kerns from sixth rack position.
Food will be close to hot surfaces, including
oven bottom and sides.
Failure to follow the above precautions
may result in personal injury.
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6th oven
rack position