11
BEFORE SETTING SURFACE CONTROLS
Element On and Hot Surface Indicator Lights
When a burner is turned on the ELEMENT ON indicator
light will glow. The HOT SURFACE indicator light will turn
on when the burner is hot enough to cause burns and will
remain on until the surface has cooled to a safe tempera-
ture after the burner is turned off. The ELEMENT ON
indicator light will glow when one or more elements are
turned on. A quick glance at these indicator lights when
cooking is finished is an easy check to be sure all surface
elements are turned off.
Home Canning
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Be sure to read and observe all the following points when
home canning with your appliance. Check with the USDA
(United States Department of Agriculture) Web site and be
sure to read all the information they have available as well
as follow their recommendations for home canning proce-
dures.
Home Canning Do’s and Don’ts
•
Use only quality flat bottom canners when home
canning.
•
Use a straight-edge to check canner bottom.
•
Use only a completely flat bottom canner with no ridges
that radiate from the bottom center when home
canning. Heat is spread more evenly when the bottom
surface is flat.
•
Make sure the diameter of the canner does not exceed
1 inch beyond the surface element markings or burner.
•
It is recommended to use smaller diameter canners on
electric coil and ceramic glass cooktops and to center
canners on the burner grates.
•
Start with hot tap water to bring water to boil more
quickly.
•
Use the highest heat seating when first bringing the
water to a boil. Once boiling is achieved, reduce heat to
lowest possible setting to maintain that boil.
•
Use tested recipes and follow instructions carefully.
Check with your local Cooperative Agricultural
Extension Service or a manufacturer of glass jars for
the latest canning information.
•
It is best to can small amounts and light loads.
•
Do not leave water bath or pressure canners on high
heat for an extended amount of time.
•
Alternate surface units between each batch to allow the
units and surrounding surfaces to cool down. Try to
avoid canning on the same burner unit all day.
Canning can generate large amounts of steam. Use
extreme caution to prevent burns. Always raise the lid to
vent steam away from you. Safe canning requires that
harmful micro-organisms are destroyed and the jars are
sealed completely. When canning in a water bath canner,
a gentle but steady boil must be maintained continuously
for the required time.
CAUTION
