GE JP200, Use And Care Manual

Page: 7 / 16

Questions & Answers
Q. May I can foods
and preserves
on my surface units?
A. Yes,
but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of your surface unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning
should only be done on surface
units. See “Home Canning Tips”
on page 10.
Q. Can
I cover my drip pans with
foil?
A. No.
Clean as recommended in
Cleaning Guide.
Q. Can I use
special cooking
equipment, like an oriental wok
on any surface units?
A.
Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the cooktop can be damaged
from the high heat needed for this
type of cooking.
Q.
Why am I not getting the heat
I need from
my units even though
I have the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that units are securely
fastened into the surface unit
receptacle.
Q. Why does my cookware tilt
when I place it on the surface unit?
A.
Because the surface unit is not
flat. Make sure that the “feet” on
your surface units are sitting tightly
in the cooktop indentation and the
drip pan is flat on the cooktop
surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your surface unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or bum depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
Safety Tips for Frying
●
Always heat fat slowly and watch
it while it heats.
●
Use food as dry as possible.
Frozen foods with frost or fresh
foods with a lot of moisture on
them can cause hot fat to bubble
over the pan sides.
●
Don’t till the pan too full of fat or
it may spill over the pan sides when
the food is added.
●
Always watch food frying at high
or medium-high heats.
●
Use a deep fat thermometer,
whenever possible, to avoid
overheating fat—past the smoking
point.
●
Keep the cooking area free from
grease accumulation.
●
Be sure you know the correct
procedure for putting out a grease
fire.
7