Questions & Answers
Q. May I can foods and preserves on my surface unit?
A. Yes, but only use cookware designed for canning purposes, Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is
Q. Can I cover my drip pans with foil?
A. No. Clean as recommended in Cleaning Guide.
Q. Can I use special cooking equipment, like an oriental wok, on any surface units?
A. Cookware without flat surfaces is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking,
Q. Why am I not getting the heat I need from my units even though I have the knobs on the right setting?
A. After turning surface unit off and making sure it is cool, check to make sure that your
Q. Why does my cookware tilt when I place it on the surface unit?
A. Because the surface unit is not flat. Make sure that the “feet” on your Calrod@ units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface.
Q. Why is the porcelain finish on my cookware coming off?
A. If you set your Calrod@ unit higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.
Home Canning Tips
Canning should be done on surface units only.
In surface cooking, the use of pots extending more than
HOWEVER, DO NOI’ USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS 01’HER 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.
Observe 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
2.
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.
RIGHT WRONG
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.
N~E: If your range is being operated on low power (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 H~ tap water for fastest heating of large quantities of water.
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