Deep Fat Frying
●Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep range and hood clean from grease.
Wok Cooking
● Use of these types of woks,
without the support ring in
“Eijl’z::d::; - place, is dangerous because
are available at your | ‘hewOkisunstable | ,,:,ig:~’; | ’’’’’u::j?;:}~ | |
local retail store. | * | |||
● | With the ring | inplace, heat | ,i:;~~~~~ ::::~~~: | |
will be trapped inside the
ring and may cause darnage to the porcelain cooktop.
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond one inch of surface unit’s drip pan are not recommended for most surface cooking. However, when canning with
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
Observe the 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
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.
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 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.
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