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.
Wok Cooking
●
We recommend that you
●
Do not use woks that have
use only a flat-bottomed
support rings. Use of these
wok. They are available at
types of woks, with or
. .
can be dangerous.
the ring over the surface
*
unit will cause a build-up of
heat that will damage the porcelain
cooktop. Do not try to use such woks
without the ring. You could be seriously
burned if the wok tipped over.
HOME CANNING TIPS
Canning should be done on surface units only.
In surface cooking, the use of pots extending more
than one inch beyond the edge of the surface unit’s
drip pan is not recommended. However, when
canning with a water-bath or pressure canner,
large-diameter pots may be used. This is because
boiling water temperatures (even under pressure)
are not harmful to cooktop surfaces surrounding the
surface units.
HOWEVER, DO NOT USE LARGE-DIAMETER
CANNERS OR OTHER LARGE-DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
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 the 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.
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.
NOTE: If your house has low 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
Flat-bottomed canners are recommended.
(2) starting with HOT tap water for fastest heating of
large quantities of water.
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