ENGLISH
13
Using Woks
Woks
with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Wire trivets :
Do not use wire triv-
ets. Cookware bottoms must be in
direct contact with the surface cook-
ing areas.
DO NOT use
two sur-
face cooking areas to heat one large
pan such as a roaster or griddle and
allow cooking utensils to boil dry.
The bottom surface of the pan in ei-
ther of these situations could dam-
age the glass ceramic cooktop.
DO NOT
use a wok if it is
equipped with a metal ring that ex-
tends beyond the surface element.
Because this ring traps heat, the
surface element and cooktop sur-
face could be damaged.
For glass smoothtop models, only
flat bottomed woks (without support
rings) may be used.
Canning Tips & Information
1.
Use tested recipes and follow instructions carefully. Check with a manufac-
turer of glass jars for the latest canning information.
2.
Use flat-bottomed canners only. Heat is spread more evenly when the bot-
tom surface is flat.
3.
Center canner on the surface element.
4.
Start with hot water and a high heat setting to reduce the time it takes to
bring the water to a boil ; then reduce the heat setting as low as possible to
maintain a constant boil.
5.
It is best to can small amounts and light loads.
Prevent damage to cooktop :
1.
Do not use water bath or pressure canners that extend more than one inch
(2,5 cm) beyond the edge of the surface element.
2.
Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3.
Do not use large diameter canners or other large diameter pans for frying or
boiling foods other than water. Most syrups or sauces and all types of frying,
cook at temperatures much higher than boiled water. Such temperatures will
eventually damage the cooktop surface.
4.
Alternate surface elements between each batch to allow the units and sur-
rounding surfaces to cool down. Try to avoid canning on the same surface
cooking area all day.
Safe canning requires that harmful microorganisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a
gentle but steady boil must be maintained continuously for the required time.
When canning with a pressure canner, the pressure must be maintained continu-
ously for the required time.
Canning can gener-
ate large amounts of steam. Use
extreme caution to prevent burns.
Always raise the lid to vent steam
away from you.