Questions & Answers
Q. May I can foods and Q. Can I use special cooking
preserves on my surface unit? equipment, like an oriental wok,
A. Yes,
but only use cookware
on any surface units?
designed for canning purposes.
A. Cookware without
flat
surfaces
Check the manufacturer’s
is not recommended. The life of
instructions and recipes for
your surface unit can be shortened
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your Calrod
R
unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning should
only be done on surface units.
Q. Can I cover my drip pans
with foil?
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am
I
not getting the hea
I need from my units even
though I have the knobs on the
right setting?
A. After turning surface unit off
. .
. .
and making sure
lt
1s
cool, check to

A. No.

Clean as recommended in
make sure that your plug-in units
Cleaning Guide.
are securely fastened into the
surface connection.
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
Cah-od
K units are sitting
tightly
in the range top indentation
and the retlector ring is
flat
on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set
yOLU-
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
●
Tq)s
Canning should be done on
surface units only.
Pots that extend beyond one inch
of cooking element’s trim ring are
not recommended for most surface
cooking. However, when canning
with water-bath or pressure
canner, larger-diameter pots may
be used. This is because boiling
water temperatures (even under
pressure) are not harmful to
cooktop surfaces surrounding the
surface unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
POTS FOR FRYING OR
BOILING FOODS OTHER
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
smaller-
diameter pots for good canning
results.
2. Flat-bottomed canners must 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.
NOTE: 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 HOT tap water
for fastest heating of
large
quantities of water.
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