9
BEFORE SETTING SURFACE CONTROLS
Home Canning
Be sure to read and observe all the following points when
home canning with your appliance. Check with the USDA
(United States Department of Agriculture) website and be
sure to read all the information they have available as well
as follow their recommendations for home canning
procedures.
• Use only quality flat bottom canners when home canning.
Use a straight-edge to check canner bottom (see
Cookware Recommendations section).
• Use only a completely flat bottom canner with no
ridges that radiate from the bottom center when home
canning using a range with a ceramic glass cooktop.
• Make sure the diameter of the canner does not
exceed 1 inch beyond the cooking zone markings.
It is recommended to use smaller diameter canners on
ranges with ceramic glass or open coil electric cooktops.
• Start with hot tap water to bring water to boil more
quickly.
• Use the highest heat setting when first bringing the water
to a boil. Once boiling is achieved, reduce heat to lowest
possible setting to maintain that boil.
IMPORTANT
NEVER place or straddle a cooking utensil over 2 different
surface cooking zones heating at the same time. This will
cause uneven heating results and could cause the
ceramic cooktop to fracture.
• Unlike radiant surface elements, the cooking zones
will not glow red when they are hot. The glass
surface may be hot from residual heat transferred
from the cookware and burns may occur.
• Do not touch hot cookware or pans directly
with hands. Always use oven mitts or pot holders to
protect hands from burns.
CAUTION
The type and size of cookware, cooking duration, the
number of cooking zones in use and their power level
settings are all factors that will affect the amount of heat
that will spread beyond the cooking zones.
The induction cooking zones and areas surrounding the
cooking zones may become hot enough to cause burns.
Be sure to read all cautions.
Hot cookware and residual heat