Roper FGP31OE Usingmesurfaceburnerscont, Homecanninginformation, Cookwaretips, Generalguidelines

USINGMESURFACEBURNERS(CONT.)

Homecanninginformation

The large diameter of most water-bath or pressure canners combined with high heat settings for long periods of time can cause damage to the cooktop.

To protect your range:

l For best results, use a canner which can be centered over the surface burner.

lDo not place your canner on 2 surface burners at the same time. Too much heat will build up and will damage the cooktop.

l Start with hot water. This reduces the time the control is set on high. Reduce the heat setting to the lowest position needed to keep the water boiling.

lRefer to your canner manual for specific instructions.

Cookwaretips

l The pan should have a flat bottom, straight sides, and a well-fitting lid.

0 Choose medium to heavy gauge (thickness) cookware.

0 The pan material (metal or glass) affects how quickly and evenly the pan heats.

l When using glass or ceramic cookware, check to make sure it is suitable for use on surface burners.

0 To avoid tipping, make sure pots and pans are centered on the grates.

POSITIONINGRACKSANDPANS

Generalguidelines

Follow this section carefully to get the best cooking results.

l Before turning on the oven, place oven racks where you need them.

lTo move a rack, pull it out to the stop, raise the front edge, and lift it out.

0 Be sure the rack(s) is level.

0 Use pot holders or oven mitts to protect your hands if rack(s) must be moved while the oven is hot.

l When baking/roasting with 1 rack, place the rack so the top of the food will be centered in the oven.

l When baking/roasting on 2 racks, arrange the racks on the 2nd and 4th rack guides from the bottom.

lDo not place items on the oven door when it is open.

RackPlacementfor specificfoods:

					I
FOdD					RACK		POSITION
Frozen		pies,		large	1st or 2nd			rack
roasts,		turkeys, angel			guide		from	bottom
food	cakes
Bundt	cakes,			most	2nd	rack guide
quick	breads,			yeast	from	bottom
breads,		casseroles,
meats
Cookies,			biscuits,		2nd	or 3rd		rack
muffins,			cakes,		guide		from	bottom
nonfrozen			pies

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