l Pans should be easy to clean. Check to be sure there are no crevices, rough edges or areas where food might collect.
l Be sure pans do not tip, whether they are full or empty.
l Use cookware only as it was intended to be used. Follow pan instructions. This is very important for glass cookware because some should be used only in the oven. Other pans are marked as flameware and may be used on the surface burners.
Home canning information
The larger diameter of most
To protect your range:
l For best results, use a canner which can be centered over the surface burner.
l Do not place canner on two 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 heat setting to lowest position needed to keep water boiling.
l Refer to your canner manual for specific instructions.
Positioning racks and
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:
| FOOD | RACK POSITION |
Frozen | pies, large | 1st or 2nd rack |
roasts, | turkeys |
|
Angel and bundt cakes most quick breads, yeast breads, casse- roles, meats
Cookies, biscuits, muffins, cakes, nonfrozen pies
When baking on two racks, arrange racks on first and third rack guides from bottom.
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.
l Do not place items on the open oven door.
l Be careful when installing and remov- ing large food items from extra roasting rack position. Food will be closer to hot surfaces, including oven bottom and sides.
Failure to follow the above precau- tions could result in personal injury.
continued on next page
9
