Home canning information
. Use flat-bottomed canners for best results.
Some canners have ridged bottoms (porcelain
enamel-ware) and are not recommended. They
do not make good contact with the surface unit
and
cause severe overheating which damages
the cooktop.
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For best results, use the largest surface unit.
Also, use a canner which can be centered over
the surface unit. Large diameter canners, if not
properly
centered, trap heat and can cause
damage to the cooktop.
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Do not place canner on two surface units at the
same
time. Excessive heat build-up will
damage the mktop.
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Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
bwest position needed to keep water boiling.
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To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day.
Positioning racks and pans
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 1 l/z to
2 inches (4-5 cm) between the sides of the pan
and
the oven walls and other pans.
For proper cooklng, follow these guldellnes
for speclfk foods:
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Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
bwest level.
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Casseroles, muffins, most quick breads and
meats-place
rack on second or third level from
bottom.
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Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see a reliable cookbook.
Personal Injury Hazard
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Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
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lf 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.
