Questions and Answers
Q.
How
can
my
Minute
Timer
make
my surface
cooking
easier?
A.
Your
Minute
Timer
will help
time
TOTAL
cooking
which
includes time to boil food
and
change
temperature
s.
Do
not
judge
cooking
time by visible
steam
only.
Food will
cook
in covered utensils
even
though
yo
u
can't
see
any
s
team
.
Q.
May
I
can
foods
and
preserves
on
my surface units?
A.
Yes,
but
only
use
uten
s
il
s
de-
signed for
canning
purposes. Check
the
manufacturer
's
instructions
and
recipes for preserving foods.
Be
sure
canner
is
flat-bottom
ed
and
fits over the
center
of
your Calrod®
unit. Since
canning
generates large
a
mount
s
of
steam, be careful to
avoid
burn
s from steam
or
heat.
Canning
should
only be
don
e
on
s
urf
ace unit
s.
Q.
Can
I use special
cooking
equip-
ment
like
an
oriental
wok,
on
any
surface units?
A. Utensils
without
flat surfaces
are
not
recommended
.
Th
e life
of
yo
ur
surface unit
can
be s
horten
ed
and
the range
top
can
be
damaged
from
the high heat needed for this type
of
cooking.
Q.
Can
I cover my
drip
pans
with
foil?
A. No. Clean as
recommended
in
the
Cleaning
Chart.
Home
Canning Tips
Canning should be done
on
cooktop
only.
In surface cooking
of
foods other
than canning, the use
of
large-
diameter utensils (extending more
than I -inch beyond edge
of
trim ring)
is not recommended. However, when
canning with water-bath
or
pressure
canner, large-diameter utensils may
be
used. This'
is
because boiling water
temperatures (even under pressure)
are
not
harmful to cooktop surfaces
surrounding heating unit.
HOWEVER
,
DO
NOT
USE
LARGE
DIAMETER
CANNERS
OR
OTHER
LARGE
DIAMETER
UTENSILS
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 tempera-
tures could eventually
harm
cooktop
surfaces surrounding heating units.
Observe Following Points
in Canning:
1.
Bring
water
to
boil
on
HIGH
heat
, then
after
boiling
has
begun
,
adjust
heat to lowest
se
tting
to
maintain
boil (saves energy
and
best uses surface unit.)
2.
Be
sure
canner
fits over center
of
surface unit.
If
your
model surface
section does
not
allow
canner
to be
centered
on
surface unit, use
smaller-diameter
containers
for
good
canning
results.
3.
Flat-bottomed
canners
give best
canning
results.
Be
sure
bottom
of
canner
is
flat
or
slight
indentation
fits snugly over surface unit.
Can-
ners with flanged
or
rippled
bot-
toms
(often found in enamel-ware)
are
not
recommended
.
RIGHT
WRONG
9
Q.
Why
is
the
porcelain
finish
on
my
containers
coming
off?
A.
If
you
set
your
Calrod®
unit
higher
than
required
for
the
con-
tainer
material,
and
leave it,
the
finish
may
smoke,
crack
,
pop
,
or
burn
depending
on
the
pot
or
pan.
Also, a
too
high
heat
for
long
periods,
and
small
amounts
of
dry
food,
may
damage
the finish.
Q.
Why
do
my utensils tilt when I
place
them
on
the
surface unit?
A.
Make
sure
that
the "feet"
on
yo
ur
Calrod® units
are
sitting tightly
in
the
range
top
indentation
and
the
trim
ring
is
flat
on
the
range
surface.
Possibly
your
plug-in unit
is
not
plugged
into
unit
properly
.
Q.
Why
am
I
not
getting
the
heat
I
need
from
my units even
though
I
have
the
knob
on
the
right setting.
A.
After
turning
surface
unit
off
and
making
sure it
is
cool, check to
make
sure
that
yo
ur
plug-in units
are
securely fastened
into
the
sur-
face connection.
4. When
canning
, u
se
recipes from
reputable
sources. Reliable recipes
are
available
from
the
manufac-
turer
of
your
canner;
manufacturers
of
glass
jars
for canning; such as
Ball
and
Kerr;
and,
the United
States
Department
of
Agriculture
Extension
Service.
5.
Remember
, in following the
recipes,
canning
is
a process
that
generates large
amounts
of
steam.
Be
careful while
canning
to prevent
burns
from
steam
or
heat.
NOTE:
If
your
surface section
is
being
operated
on
low
power
(volt-
age),
canning
may
take longer
than
expected, even
though
directions
have been carefully followed.
The
process
may
be improved by: (1)
using a pressure
canner
,
and
(2)
for
fastest
heating
of
large
water
quan-
tities, begin with
HOT
tap
water.
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