wok
Werecommendthat youuse only a
Do not use woksthat have supportrings. Use of these typesof woks,with or withoutthe ring in place,can be dangerous.Placingthe ring overthe surfaceunit will causea
Gumirlg should h? done on smface Rmit$only,
Pots that extendbeyondoneinch of surfaceunit’s drip pan are not recommendedfor most surface cooking.However,whencanningwith
underpressure)are not harmfulto cookto~surfaces
.
surroufidingthe surfaceunit.
HowmR, DoI’wYrUSE LARGEIxANwrm
cmRs OROTHERLARGEDI.AMEmR POTSFORFRYINGORBOILINGFoom. OTHER THANWATER.Most syrupor saucemixtures— and all typesof
observe h! | Pointsincanning |
LBe sure the cannerfits overthe centerof the surfaceunit. If’your rangeor its locationdoes not allowthe cannerto be centeredon the surfaceunit, use
2.For best results,use cannerswith flat bottoms. Cannerswith flangedor rippledbottoms(often found in enamelware)don’tmakegood contactwith the surfaceunit and take a longtime to boil water.
Flat-bottom cannersaremxmmended.
3.When canning,use recipesand proceduresfrom reputablesources.Reliablerecipesandproceduresare availablefrom the manufacturerof yourcanner; manufacturersof glassjars for canning,such as Ball and Kerr;and the United StatesDepartmentof AgricultureExtensionService.
4.Rememberthat canningis a processthat generates largeamountsof steam. To avoidburnsfrom steamor heat, be carefulwhen canning.
NOTE: If your househas low voltage,canningmay take longerthan expected,even thoughdirections have been carefiily followed.The processtime will
be shortenedby: | . |
(1)using a pressurecanner,and
(2)startingwith HOT tap waterfor fastestheatingof largequantitiesof water.