SURFACE COOKING
Specialty Pans & Trivets
Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores.
CAUTION
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 trivets. Cookware bottoms must be in direct contact with the surface elements.
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 & Information
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
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.
CAUTION
Canning can generate large amounts of steam. Use extreme caution to prevent burns. Always raise the lid to vent steam away from you.
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
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