GE JBP26WP, JBP26GP Questions & Answers, Home CanningTqs, Observe Following Points in Canning

Questions & Answers

Q. May I can foods and preserves on my surface unit?

A. Yes, but only use cookware designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod R unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

Q. Can I cover my drip pans with foil?

A. No. Clean as recommended in Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface units?

A. Cookware without flat surfaces is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

Q. Why am I not getting the hea I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off
. .	. .

and making sure lt 1s cool, check to make sure that your plug-in units

are securely fastened into the surface connection.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is not flat. Make sure that the “feet” on your Cah-od K units are sitting tightly in the range top indentation and the retlector ring is flat on the range surface.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set yOLU- Calrod’ unit higher than required for the

cookware 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.

Home CanningTq)s●

Canning should be done on surface units only.

Pots that extend beyond one inch of cooking element’s trim ring are not recommended for most surface cooking. 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 cooktop surfaces surrounding the surface unit.

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 cooktop surfaces surrounding surface units.

Observe Following Points in Canning

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.Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

RIGHT WRONG

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 burns from steam or heat, be careful when canning.

NOTE: If your range is being operated on low power (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.

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