Observe The Following Points In Canning - Haier HCC2320AES Manual Del Usuario

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Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly.
Imperfections in enamel may scratch cooktop.
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Stainless Steel: heats and cools moderately. Soups, sauces, vegetables, and
general cooking.

OBSERVE THE FOLLOWING POINTS IN CANNING

Safe canning requires that harmful micro organisms are destroyed and
that the jars are sealed completely. When canning foods in a water-bath
canner, a gentle but steady boil must be maintained for the required
time. When canning foods in a pressure canner, the pressure must be
maintained for the required time.
After you have adjusted the controls, it is very important to make sure
the prescribed boil or pressure levels are maintained for the required
time.
Failure to do so can result in food poisoning or sickness.
Pots that extend beyond one of the surface unit's circle are not recommended for
most surface cooking. However, when canning with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water temperatures (even under pressure) are not harmful to
the cooktop surfaces surrounding the surface units.
However, do not use large diameter canners or other large-diameter pots for
frying or boiling foods other 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 the glass
cooktop surfaces.
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Be sure the canner fits over the center of the surface unit. If your cooktop or
its location does not allow the canner to be centered on the surface unit, use
smaller diameter pots for good canning results.
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Flat-bottomed canners must be used. Do not use canners with flanged or rippled
bottoms (often found in enamelware) because they don't make enough contact
with the surface units and take a long time to boil water.
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When canning, use recipes and procedures from reputable sources. Reliable
recipes and procedures are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as Ball and Kerr brand; and the
United States Department of Agriculture Extension Service.
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Remember that canning is a process that generates large amounts of steam. To
avoid burns from steam or heat, be careful when canning.
Since you must make sure to process the canning jars for the prescribed time, with
no interruption in processing time, do not can on any cooktop surface unit if your
canner is not flat.
CAUTION
Food Poisoning Hazard
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