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Q. May I can foods and preserves
on my surface units?
A. Yes, but only use utensils
designed for ctig
purposes. Check
the manufacturer's instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your Calrod@
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
surface units.
Q. Can I cover my drip pans with
foil?
A. No. Clean as recommended
in
Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok,
on any surface units?
A. Utensils without flat surfaces
are not recommended.
The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my units even though
I have the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
Q. Why do my utensiIs tilt when I
place them on the surface unit?
A. Because the surface unit is
not flat. Make sure that the "feet"
on your Calrod@ units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porceiain finish on
my containers coming off?
A. If you set your Calrod@ unit
higher than required for the
container material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry
surface connection.
food, may damage the tinish.
Home
'C'imning
Tbs
A
Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
diameter utensils (extending more
than l-inch beyond edge of trim ring)
is not recommended.
However,
when canning with wdter-bath or
pressure canner, large-diameter
utensils may be used. This is
because boiling wdter temperatures
(even under pressure) are not
harmful to cooktop surfaces
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER
CANNERS
OR UI'HER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS (YI'HER
THAN WATER. Most syrup or
sauce mixtures—and all types of
frying—cook at temperatures much
higher than boiling water. Such
temperatures could eventually
harm cooktop surfaces surrounding
heating units.
observe Following Points
in Canning
1. Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surface unit. )
2. Be sure canner fits over center
of surface unit. If your range does
not allow canner to be centered on
surface unit, use smaller-diameter
containers for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of.
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.
RIGHT
WRONG
4. When canning, use recipes from
reputable sources. Reliable recipes
are available from the manukwturcr
of your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
5. Remember, in following the
recipes. that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1) using a pressure canner, and
(2) for fastest heating of large
water quantities, begin with
HOT tap water.
19
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