Surface cooking, Specialty pans & trivets, Canning tips & information – Kenmore ELITE 790.99613 User Manual

Page 7: I prevent damage to cooktop, Surface cooking -7, A caution, A caution i, Caution

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Surface Cooking

Specialty Pans & Trivets

DO NOT use a wok if it is

equipped with a metai ring.

Because this ring traps heat, the

cooktop surface couid be
damaged.

Canning Tips & information

A CAUTION

I Canning can generate

large amounts of steam. Use ex

treme caution to prevent burns.
Always raise the lid to vent steam
away from^ou.

Woks with flat bottoms suitable for use on your

cooktop are available in most cookshop or hard
ware stores.

DO NOT use two elements (if the cooktop is not

equipped with bridge element) to heat one large
pan such as a roaster or griddle, or allow cooking
utensils to boil dry. The bottom surface of the pan in
either of these situations could cause discoloring or
cracking of the glass range surface.

Wire trivets: Do not use wire trivets. Cookware

bottoms must be in direct contact with the surface
elements.

* Specialty pans such as lobster pots, griddles and

pressure cookers may be used but must conform

to the above recommended cookware

requirements.

For glass smoothtop
models, only flat
bottomed woks (without

support rings) may be

used.

1. Use tested recipes and follow instructions carefully. Check with the

manufacturer of glass jars for the latest canning information.

Use flat-bottomed canners only. Heat is spread more evenly when the

bottom surface is flat.

3. Center canner on the burner grate.
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.

It is best to can small amounts and light loads.

A CAUTION

Prevent damage to cooktop:

1. Do not use water bath or pressure canners that extend more than one

inch beyond the edge of the burner grate.

Do not leave water bath or pressure canners on high heat for an extended

amount of time.

3. Alternate surface units between each batch to allow the units and

surrounding surfaces to cool down. Try to avoid canning on the same
burner unit all day.

CAUTION

I Safe canning requires that harmful micro-organisms are

destroyed and the jars are sealed completely. When canning in a water bath
canner, a gentle but steady boil must be maintained continuously for the
required time.