a
SURFACE COOKWARE TIPS
(continued)
Wok Cooking
We recommend that
Do not use woks that have
you use only
a
support rings. Use of these
flat-bottomed wok.
types of woks, with or
They are available
at
without the ring in place,
your
local
retail store.
can be dangerous. Placing
the ring over the surface unit
will 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
be)ond
1
inch of
surfaue
unit’s
drip pan are not recommended for most
sLIrface
cooking. However,
when
canning
with
water-bath or
pressure canner.
la~-ger-di;i~~]ete~-
pots may
be
used.
This is because boil in: water
[cmperatures
(even
under pressure) are
not
harmful to
the
cook{op
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 the cooktop surfaces surrounding
the surface units.
Observe the Following Points in Canning
1. Be sure the
canner
fit~
over
the
center
of the
surface unit.
If
your
range
or its location does not
allow
the
canner to be
centered
~~n
[he
~urface
unit,
LISe
snlalle~--dia~~~cte~-
pols
for
good
tanning results.
2. For best results. use canners
with
Ilat
bottoms.
Canners with flanged
(n
rippled
bottonls
(often
found
in enamelware) don’t
make
good contact with
the surface unit and take
a
long
time to
boil
water.
Flat-bottomed canners are recommended.
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
burn<
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.
10
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