SURFACE COOKING TIPS
(continued)
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
Do not use woks that have
use only a
support rings. Use of these
types of woks, with or
are available at your
without the ring in place, can
local retail store.
be dangerous. Placing the ring
over the surface unit
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.
Pots that extend beyond 1 inch of the surface unit’s
trim ring are not recommended for most surface
cooking. However, when canning with 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 unit.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER
COOKWARE FOR FRYING OR BOILING FOODS –
OTHER THAN WATER.
Most syrup or sauce mixtures—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 cooking 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
(2) starting with HOT tap water for fastest
heating of large quantities of water.
Содержание JHP69GN
Страница 10: ...wFEATURES OF YOUR COOKING CENTER L I H 10 ...
