Cookware
SU~ACE COOKWAm TWS
WokCooking
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals. Cast-
iron and coated cast-iron cookware are slow to absorb
heat, but generally cook evenly at low to medium heat
settings. Steel pans may cook unevenly if not
combined with other metals.
RIGHT . WRONG
Not over 1 inch
Over 1 inch
For best cooking results, pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
r.
s
::::::~
you use only a flat-
bottomed wok. They
local retail store.
Do not use woks that
have support rings. Use of
these types of woks, with or
without the ring in place,
can be dangerous. Placing
*
the ring over the surface
unit wfil cause a build-up
Do not use woks that have
of heat that will damage
support rings.
the porcelain cooktop.
Do not try to use such woks without the ring.
Youcould be seriously burned if the wok tipped over.
HOME CANNINGTWS
Canningshould be done on surface units ody.
Pots
thatextendbeyond1inchof surfaceunit’sdrip
panarenotrecommendedfor mostsurfacecooking.
However,when
canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the cooktop 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
boilingwater.Such temperaturescould eventuallyharm
the cooktop surfaces surroundingthe surface units.
*
w
Obseme the FollowingPointsin Canning
2
1. Be sure the canner fits over the center of the surface
unit. If your range or its location does not allow the
canner to be centered on the surface unit, use
smaller diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (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 glassjars 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 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, and
(2) starting with HOT tap water for fastest heating
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