GE JP383, Инструкция по использованию, уходу и установке

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Canning should be done on the Surface
DO NOT USE LARGE
the Solid Disk Units or the Radiant Units
CANNERS OR OTHER LARGE POTS
Pots that extend beyond 1 inch of the surface unit are not
FOR OR FOODS OTHER
recommended for most surface cooking. However, when
THAN Most syrup or sauce
with a water-bath or pressure canner,
types of at temperatures much higher
diameter maybe used This is because
than boiling water. Such temperatures could
water temperatures (even under pressure) are not
eventually harm cooktop surfaces surrounding the
to cooktop surfaces the surface unit.
module surface units.
in Canning
1. Be sure the canner fits over the center of the surface
unit. your cooktop or its location does not the
canner to be centered on the surface unit, use
for good g results or try putting
on opposite side of cooktop (on some models)
so the larger unit is front. Be sure the canner or other
large diameter pans do not touch the
knobs or
the vent The knobs and the vent be
damaged touched by hot
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 solid disk surface unit
and take a long time to boil water.
canners are recommended for
electric surface units. They are
required
for
disk surface units and glass
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of
jars for canning, such as
Ball and Kerr; and the United States Department of
Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be
when canning.
If your house has low voltage, canning may
take longer than expected, even though directions
have been
followed.
The time be shortened by:
(1) using a pressure canner, and
(2) starting with
water for fastest
heating of large quantities of water.
Safe canning requires that microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water-bath
canner, a
but steady boil must be maintained
continuously for the required time. canning
foods in a pressure canner, the pressure must be
maintained continuously for the required time.
After you have adjusted the controls, it is very
important to make sure the prescribed boil or
pressure levels are maintained for the required time.
GLASS AND DISK
The glass and solid disk surface units have
temperature limiters that help prevent them from
getting too hot. If the bottom of your canner is not
flat, the surface unit
overheat, triggering
temperature limiters to turn the unit off for a time. This
will stop the boil or reduce the pressure in the canner.
Since you must make sure to process the canning jars
for the prescribed time, with no interruption in processing
time, you cannot can on glass or solid
units if the bottom of your canner is not flat enough.
SOLID DISK
If a solid disk surface unit is used for canning,
please note that solid disk surface units heat up and
down more slowly than other electric coil
units. Because of this difference, after you have
adjusted the
it is very important to make sure
the prescribed or pressure levels are maintained
for the required time.
What is a Temperature Limiter?
Every solid disk and radiant surface unit has a
Temperature Limiter. The Temperature Limiter
protects the
surface from getting too hot
The Temperature Limiter may turn off the
surface units if:
●
pan boils dry.
●
The pan bottom is not flat.
●
The pan is off center.
There is no pan on the unit.
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