Using the surface units,
Throughout this manual, features and appearance may vary from your model.
Warming Zone
Using the Warming Zone (on some models)
IAWARNING
FOODPOISONHAZARD:Bacteria may grow in
food at temperatures below 140°F.
Always start with hot food. Do not use warm
setting to heat coldfood.
Donot usewarm setting for more than
2 hours.
Failureto follow these instructions may result in
foodborne illness.
The WARMINGZONE,located in the back
center of the glass surface,will keephot, cooked
food at serving temperature. Always start with
hot food. Do not useto heat cold food. Placing
uncooked or cold food on the WARMINGZONE
could result in foodborne illness.
Forbest results,all foods on the WARMING
ZONEshould be covered with a lid or aluminum
foil.When warming pastriesor breads,the
cover should be vented to allow moisture to
escape.
Usethe lowest setting for breads and pastries.
Usea medium setting for vegetables, sauces,
stews,cream soups, butter and chocolate. Use
the highest setting for soups (liquid)and hot
beverages.Theseinitial suggested settings are
for reference only.Thetemperature, type and
amount of food, type of pan, and the time held
will affect the quality of the food.
Always usepot holders or oven mitts when
removing food from the WARMINGZONE,
since cookware and plates will be hot.
Pushand turn the control knob to any desired
setting.
NOTE:Thesurface warmer will not glow red
likethe cooking elements.
Home Canning Tips
Be surethe canner iscentered over the surface
unit.
Make surethe canner isflat on the bottom.
Toprevent burns from steam or heat, use
caution when canning.
Use recipesand procedures from reputable
sources.Theseare available from
manufacturers such as Ball®and Kerr®and the
Department of Agriculture Extension Service.
Flat-bottomed canners are recommended. Use
of water bath canners with rippled bottoms
may extend the time required to bring the
water to a boil.
8
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