Frigidaire 318200413 Specialty Pans & Trivets, Canning Tips & Infor- mation

Specialty Pans & Trivets

Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores.

Round-bottomed woks (with a sup- port ring that does not extend be- yond the heating element) may also be used. The metal ring was de- signed to support the wok safely when it is filled with large amounts of liquids (soup making) or fat (fry- ing).

DO NOT use two elements (if the cooktop is not equipped with bridge element) to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause discoloring or crazing of the porcelain enamel range surface, and damage to the surface elements and/or damage to the drip pans (if equipped).

Wire trivets: Do not use wire triv- ets. Cookware bottoms must be in direct contact with the surface ele- ments.

DO NOT use a wok if it is equipped with a metal ring that extends beyond the surface element. Because this ring traps heat, the surface element and cooktop surface could be damaged.

For glass smoothtop models, only flat bottomed woks (without support rings) may be used.

Canning Tips & Infor- mation

Canning can generate large amounts of steam. Use extreme caution to prevent burns. Always raise the lid to vent steam away from you.

1.Use tested recipes and follow instructions carefully. Check with your local Cooperative Agricultural Extension Service or a manufacturer of glass jars for the latest canning information.

2.Use flat-bottomed canners only. Heat is spread more evenly when the bottom surface is flat.

3.Center canner on the surface element.

4.Start with hot water and a high heat setting to reduce the time it takes to bring the water to a boil; then reduce the heat setting as low as possible to maintain a constant boil.

5.It is best to can small amounts and light loads.

Prevent damage to cooktop:

1.Do not use water bath or pressure canners that extend more than one inch beyond the edge of the surface element.

2.Do not leave water bath or pressure canners on high heat for an extended amount of time.

3.Alternate surface elements between each batch to allow the units and surrounding surfaces to cool down. Try to avoid canning on the same element all day.

Safe canning requires that harmful micro-organisms are destroyed and the jars are sealed completely. When canning in a water bath canner, a gentle but steady boil must be maintained continuously for the required time.

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