Questions & Answers
I
foods and
Q. Can I use special cooking
Q.
does my cookware
on my surface units?
equipment, like an oriental wok,
tilt when I place it on the
A. Yes, but only use cookware
on any surface unit?
surface unit?
designed
canning purposes.
A. Cookware without flat surfaces
A. Because the surface unit is not
Check the manufacturer’s
is not recommended. The life of
Make sure that the “feet” on
instructions and recipes for
the
units can be shortened
preserving foods. Be sure canner
your surface units are sitting
and t e range top can be damaged
tightly in the range top indentation
is flat-bottomed and fits over the
from the high heat needed for this
and the drip pan is
on the
center of the surface unit. Since
type of cooking.
range surface,
canning generates
amounts
Q. Why am not getting the
Q. Why is the porcelain finish
of steam, be careful to avoid burns
from steam or heat. Canning
heat I need from my surface
on my cookware coming
units even though I have the
should only be done on surface
knobs on the right setting?
A. If you set your surface unit
units.
higher than required for the
Q. Can cover my drip pans
A. After turning surface units off
cookware material, and let the
with
and making sure they are cool,
cookware sit too long, the
check to make sure that your
cookware’s finish may smoke,
A. No. Clean as recommended in
in units are securely fastened into
crack, pop or burn, depending on
Cleaning Guide.
the surface connection.
the pot or pan. Also, cooking
small amounts of dry food may
damage the cookware’s finish.
Home Canning Tips
Canning should be done on the
surface units only.
surface cooking, the use of pots
that extend more than one inch
beyond the edge of the surface
unit’s drip pan is not recommended.
However, when canning with
water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
not harmful to the
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
mixtures—and all types of
frying—cook at temperatures
much higher than boiling water.
Such temperatures could
eventually harm
surfaces
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
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
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as
and Kerr;
the United States
Department of Agriculture
Extension Service.
4. Remember that canning is
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,
(2) starting with HOT
fastest heating of large quantities
of water.
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