Home canning information
l Use
l For best resuhs, use the largest surface unit. 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 property centered, trap heat and can cause damage to the cooktop.
l Do not place canner on two surface units at the same time. Excessive heat
l 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.
lTo prolong the life of the elements:
-Prepare small batches at a time.
-Do not use elements for canning ail day.
Positioning racks and
For baking/roasting with one rack, the rack should be placed so the top of the food will be centered in the oven. Always leave at least 1l/z to 2 inches
For proper cooking, follow these guidelines for specific foods:
l Angel and bundt cakes, yeast breads, frozen pies, large roasts and
l Casseroles, muffins, most quick breads and
l Cookies, biscuits, cakes and
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 16.
pans
Personal Injury Hazard
l Always position oven rack(s) in desired location before turning oven on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven is hot, use potholders or oven mitts to protect hands.
Failure to follow the above precautions may result in personal injury.
9
