KitchenAid KECC051H Cookware tips, The type of material the canner is made, Using Your Cooktop

Using Your Cooktop

Home canning information

Center over surface unit

Pan

Surface unit

• The type of material the canner is made

of determines the length of heating time.

Refer to the “Characteristics of cookware

materials” chart later in this section for

more information.

•Use the entire surface (“DUAL” setting) of the left front surface cooking area for best results. (Models KECC502G, YKECC502G, KECC507G, YKECC507G, KECC508G, YKECC508G, KECC562G, KECC567G, YKECC567G, KECC568G, YKECC568G, KECC507H, KECC563H, and KECC567H)

•Use flat-bottomed canners on all types of cooktops, especially ceramic glass. Canners with rippled or ridged bottoms do not allow good contact with the surface.

•Center the canner over the largest surface cooking area. Do not extend more than one inch outside the surface cooking area. Large diameter canners/pans, if not centered correctly, trap heat and can cause damage to the cooktop.

•Do not place your canner on two surface cooking areas at the same time.

• When canning for long periods of time,

allow elements and the surrounding

surfaces to cool down.

• Alternate use of the surface cooking

areas between batches or prepare small

batches at a time.

• Start with hot water, cover with a lid,

and bring to a boil; then reduce heat to

maintain a boil or required pressure levels

in a pressure canner.

• For up-to-date information on canning,

contact your local U.S. Government

Agricultural Department Extension Office

or companies who manufacture home

canning products. In Canada, contact

Agriculture Canada.

Cookware tips

•Select a pan that is about the same size as the surface cooking area. Cookware should not extend more than 1 inch (2.5 cm) outside the area.

•For best results and greater energy efficiency, use only flat-bottomed cookware that makes good contact with the surface cooking area. Cookware with rounded, warped, ribbed (such as some porcelain enamelware), or dented bottoms could cause uneven heating and poor cooking results.

•Cookware designed with slightly indented bottoms or small expansion channels can be used.

•Cookware with non-stick finish has heating characteristics of the base material.

•Check for rough spots on the bottom of metal or glass cookware which will scratch the ceramic glass surface.

•Use flat bottom cookware for best heat conduction from the surface cooking area to the cookware. Determine flatness with the ruler test. Place the edge of a ruler across the bottom of the cookware. Hold it up to the light. No light should be visible under the ruler. Rotate the ruler in all directions and look for any light.

•Do not leave empty cookware, or cookware that has boiled dry, on a hot surface cooking area. The cookware could overheat, causing damage to the cookware or the surface cooking area.