Home Canning Tips, Surface Cooking | GE JDP36, JDP37 guide

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

We recommend that you	Do not use woks that have
use only a flat-bottomed	support rings. Use of these
wok. They are available at	types of woks, with or
your local store.	without the ring in place,
	can be dangerous. Placing
	the ring over the surface unit
	will cause a build-up of heat
	that will damage the porcelain
	cooktop. Do not try to use such woks
	without the ring. You could be seriously
	burned if the wok tipped over.

HOME CANNING TIPS

Surface Cooking

Cookware

Canning should be done on surface units only.

In surface cooking, the use of pots extending more than one inch beyond the edge of the surface unit’s drip pan is not recommended. However, when canning with a water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to 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 boiling water. Such temperatures could eventually harm cooktop surfaces surrounding surface units.

Tips

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 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.

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 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.