Questions & Answers
Q. May I can foods and preserves
on my surface unit?
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 Calrod” 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.
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 range top 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 your plug-in units
are securely fastened into the
surface connection.
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 Calrod
@
units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your Calrod
@
unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
Home Canning Tips
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than l-inch beyond
edge of surface unit’s trim ring is
not recommended. However, when
canning with water-bath or pressure
canner, larger-diameter pots may
be used. This is because boiling
water temperatures (even under
pressure) are not harmful to
cooktop surfaces surrounding the
surface unit.
HOWEVER, DO
USE
LARGE DIAMETER CANNERS
OR
LARGE DIAMETER
FOR FRYING OR BOILING
FOODS
THAN WATER.
Most syrup or sauce
and all types of frying— cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with the
surface unit and take too long to
boil water.
RIGHT
WRONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is
a process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1)
using a pressure canner, and
(2) starting with
tap water for
fastest heating of large quantities
of water.
10
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