Thermador SGS30/36G, SGSCV36G, GGSCV30/36/365, GGS30/36/365 owner manual Canning Tips

Section Four: Using the Cooktop

PROPER COOKWARE

Use Flat Bottom Pans

Use flat, heavy bottom pans that stay flat when heated for the best

results. Avoid cookware that is

warped, dented, ridged or thin. A warped or ridged pan receives the most heat at the points that contact the flame. This can result in burning or scorching of the food being pre- pared.

Do not use an oversize utensil

Specialty pans such as woks, lobster

pots, pressure cookers, griddles, French fryers, etc. must meet similar

d esign requirements as regular cook- ware: flat bottom, balanced, correct

size, and proper cover (if applicable). Do not use utensils such as griddles, roasting pans, au gratin pans, fish

poachers or other cooking utensils that must fit across two burners. Use

of these products can result in dam- age to the glass cooktop and porce- lain burner pans.

Heat and cool pans gradually to help maintain a flat bottom on your cook- ware. Do not place pans under cold water while still hot, unless recom- mended by the manufacturer, as they may warp.

Use only a flat bottom wok. A round bottom wok cannot be used with or

without its support ring. The wok is unstable without the ring, and the ring may restrict air to the burners.

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Large or Warped Utensils

Do not use unusually large or

warped utensils such as canners and stock pots on HI heat for an extended period of time. This may cause heat build up which can result in damage to the cooktop or the sur- rounding countertop. Once food has

reached temperature, turn the con- trol setting down to maintain the cooking heat.

Use canners and stock pots that have a flat bottom and extend no more

than 2 inches beyond the burner grate.

Canning Tips:

An oversize canning pot can be used

with success following these sugges- tions.

•Use a canner with a dark or dull

finish to reduce heat reflecting back to the cooktop surface.

•Select a canner with a flat bottom, rather than one with a concave, convex or rippled bottom.

•Allowatleast3!8inchofairspace between the canner overhang and the cooktop surface.

•Use the lowest heat setting pos-

sible to maintain a boil or pres- sure.

•Be sure to cover all containers.

Follow the canning instructions given in a standard cookbook or

manufacturer's instructions pro- vided with the canning jars.

•Use care to prevent burns from the large amount of steam gener- ated by the canning process.

Look for canners fitting this

description:

Water Bath Canner: Standard 21

to 22-quart canners with an 11 to 12-inch diameter and a 9 to 1l-

inch depth.

Pressure Canner: Canners vary

in size from 8 to 22 quarts with 8 to 11-inch bottom diameters and

a 6-1/2 to 12-inch depth.

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