Frigidaire 318200869 manual Canning Tips Information, Prevent damage to cooktop and burner grates

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 support ring that does not extend beyond the burner unit) may also be used. The metal ring was designed to support the

wok safely when it is filled with large

amounts of liquids (soup making) or fat (frying).

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

Canning Tips &

Information

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

Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates.

DO NOT use two burner units 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 appliance cooking surface, and damage to the grates and burner units.

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 burner grate.

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 and burner grates:

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

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

3.Alternate surface units between each batch to allow the units and surrounding surfaces to cool down. Try to avoid canning on the same burner unit 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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