Cookware tips.
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Deep Fat Frying
Do not overfill cookware with fat that may
spill over when adding food. Frosty foods
bubble vigorously. Watch food frying at
high temperatures. Keep range and hood
clean from grease.
Home Canning Tips
Be sure the canner is centered over the
surface unit.
Make sure the canner is flat on the bottom.
Use recipes and procedures from
reputable sources. These are available
from manufacturers such as Ball
®
and
Kerr
®
and the Department of Agriculture
Extension Service.
To prevent burns from steam or heat,
use caution when canning.
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals. Cast-
iron and coated cast-iron cookware are slow to absorb
heat, but generally cook evenly at low to medium heat
settings. Steel pans may cook unevenly if not combined
with other metals.
For best cooking results, pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the trim ring more than 1 inch.
Right
Wrong
Not over 1 inch (2.5 cm)
Over 1 inch (2.5 cm)
Use only flat-bottomed woks.
Wok Cooking
We recommend that you use only a flat-
bottomed wok. They are available at your
local retail store.
Do not use woks that have support rings.
Use of these types of woks, with or without
the ring in place, can be dangerous.
Placing the ring over the surface unit will
cause a buildup of heat that will damage
the cooktop.
Do not try to use such woks without the
ring. You could be seriously burned if the
wok tipped over.
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