Home canning information
To protect your range:
. Use flat-bottomed canners/pans for best
results.
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Use the largest surface unit for best results.
Also, use a canner/pan which can be centered
over the surface unit and which does not
extend more than one inch outside surface unit
area. Large diameter canners/pans, if not
properly centered, trap heat and can cause
damage to the cooktop.
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Do not place canner on two surface units at
the same time. Too much heat will build up and
will damage the cooktop.
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Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
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Keep reflector bowls clean for best heat
reflection.
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To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day.
Optional canning kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten the
life of regular surface units and cause damage to
the cooktop.
If you plan to use the cooktop for canning, we
recommend the installation of a Canning Kit.
Order the kii (Part No. 242905) from your Roper
dealer or authorized Roper service company.
Positioning racks and pans For baking/roasting with one rack, place the
rack so the top of the food will be centered in the
oven.
Rack placement for specific foods: Personal Injury Hazard
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Always position oven rack(s) in desired
location before turning oven on. Be sure
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if rack(s) must be moved while oven is
hot. use potholders or oven mitts to
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see “Broiling rack position chart” on
page 14.
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