GE JBS02R - Page 9

We recommendthatyouuseonlya
fiat-bottomedwok.Theyare
availableatyourlocalretailstore.
Donotusewoksthathavesupport
rings.Useof thesetypesofwoks,
withorwithouttheringinplace,
canbedangerous.Placingthering
overthesurfaceunitwillcausea
build-upofheatthatwilldamage
theporcelaincooktop.Donottryto
usesuchwokswithoutthering.
Youcouldbeseriouslyburnedif
thewoktippedover.
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G Tws
Canning should be doneon sutiace uti@only.
Potsthatextendbeyondoneinchof stiace unit’s
drippanarenotrecommendedformostsurfacecooking.
However,whencanningwithwater-bathorpressure
canner,larger-diameterpotsmaybeused.Thisis
becauseboilingwatertemperatures(evenunder
pressure)arenotharmfulto cooktopsurfaces
surroundingthesurfaceunits.
HOWEVER,DONOTUSELARGEDWTER
CANRS ORO~R LARGEDIMETER POTS
FORFRY~G ORBOm~G FOODSOMR
THANWA~R. Mostsyrupor saucernixtures—
andalltypesoffrying-cook attemperaturesmuch
higherthanboitingwater.Suchtemperaturescould
eventuallyharmcooktopsurfacessurrounding
surfaceunits.
1.Be surethecannerfitsoverthecenterof the
surfaceunit.If yourrangeor itslocationdoesnot
allowthecannerto becenteredonthesurfaceunit,
usesmallerdiameterpotsfor goodcanningresults.
2.Forbestresults,usecannerswithflatbottoms.
Cannerswithflangedor rippledbottoms(often
foundinenamelware)don’tmakegoodcontact
withthesurfaceunitandt:~kea longtimeto
boilwater.
3.Whencanning,userecipesandproceduresfrom
reputablesources.Reliablerecipesandprocedures
areavailablefromthemanufacturerofyourcanner;
manufacturersof glassjars forcanning,suchas
BallandKerr;andtheUnitedStatesDepartmentof
AgricultureExtensionService.
4. Rememberthatcanningis a processthatgenerates
largeamountsof steam.Toavoidbumsfromsteam
orheat,be carefulwhencanning.
NOTE: If yourhousehaslowvoltage,canningmay
takelongerthanexpected,ev~nthoughdirections
havebeencarefullyfollowed.Theprocesstimewill
beshortenedby:
Yl:lt’-l}ottomcanners are
recolnR12&n(ied.
(1) usinga pr[ssurecanner,and
(2) startingwithHOTtapwaterfor fastestheating
oflargequantitiesofwater.
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