6
Canning Tips & Information
Canning can generate large amounts of steam. Use extreme
caution to prevent burns. Always raise the lid to vent steam away from you.
1. Use tested recipes and follow instructions carefully. Check with a manu-
facturer of glass jars for the latest canning information.
2. Use flat-bottomed canners only. Heat is spread more evenly when the
bottom surface is flat.
3. Center canner on the surface element.
4. Start with hot water and a high heat setting to reduce the time it takes to
bring the water to a boil ; then reduce the heat setting as low as possible
to maintain a constant boil.
5. It is best to can small amounts and light loads.
Prevent damage to cooktop :
1. Do not use water bath or pressure canners that extend more than one
inch (2,5 cm) beyond the edge of the surface element.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. Alternate surface elements between each batch to allow the units and
surrounding surfaces to cool down. Try to avoid canning on the same sur-
face cooking area all day.
Surface Cooking
Setting Surface Controls
1. Place cooking utensil on the surface element.
2. Push in and turn the surface control knob in either direction to desired
setting. Start most cooking operations on a higher setting and then turn to
a lower setting to finish cooking. The control knobs do not have to be set
exactly on a particular setting. Use the settings as a guide and adjust the
control knob as needed.
3. When cooking is completed, turn the surface element off before
removing the pan. Note: The surface “Element On” indicator light will
glow when one or more elements are turned on. A quick glance at these
indicator light(s) when cooking is finished is an easy check to be sure all
surface elements are turned off.
The suggested settings found in this table are based on
cooking in medium-weight aluminum pans with lids. Settings
may vary when using other types of pans.
Note: The size and type of utensil used, and the amount
and type of food being cooked will influence the setting
needed for best cooking results.
Do not place plastic items such as salt and
pepper shakers, spoon holders or plastic wrappings on
top of the cooktop when it is in use. These items could
melt or ignite. Potholders, towels or wooden spoons could
catch fire if placed too close to the element.
NOTE: Control knob shown is
representational.
Safe canning requires
that harmful microorganisms are de-
stroyed and the jars are sealed com-
pletely. When canning in a water bath
canner, a gentle but steady boil must
be maintained continuously for the re-
quired time. When canning with a
pressure canner, the pressure must
be maintained continuously for the re-
quired time.
Setting
HI (MAX)
5 (MED)
2-4 (MED-LOW)
LO (MIN)
Type of Cooking
Start most foods, bring water to
a boil, pan broiling.
Maintain a slow boil, thicken
sauces and gravies, steam
vegetables.
Keep foods cooking, poach,
stew.
Keep warm, melt, simmer.
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