Questions & Answers
Q. May I can foods and
preserves on my surface units?
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 the surface 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.
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
the surface unit can be shortened
and the cooktop 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 surface units
even though I have the knobs on
the right setting?
A. After turning surface units off
and making sure they are cool,
check to make sure that the plug-in
units are securely fastened into the
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
the surface unit are sitting tightly
in the cooktop indentation and the
reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming
A. If you set the surface unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop
or burn, depending on the type of
cookware.
cooking small
amounts of dry food or cooking at
. .
surface connection.
high heat
long periods may
damage the cookware’s finish.
Home Canning Tips
Canning should be done on
surface units only.
Pots that extend beyond one inch
of cooking element’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 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 mixtures—and all types of
frying—cook at temperatures
much higher than boiling water.
Such temperatures could
eventually harm cooktop surfaces
surrounding the surface units.
Observe Following
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 small-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.
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.
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