GE PP912 El Manual Del Propietario página 11

Right!
Wrong!
Note: Flat-bottomed canners are
required for glass cooktops.
Observe the Following Points in Canning
Pots that extend beyond 1" of the surface
element'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
elements.
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.
Be sure the canner fits over the center of
the surface element. If your cooktop or its
location does not allow the canner to be
centered on the surface element, use
smaller diameter pots for good canning
results.
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 elements and
take a long time to boil water.
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.
Remember that canning is a process that
generates large amounts of steam. To
avoid burns from steam or heat, be
careful when canning.
NOTE: If your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed. The
process time will be shortened by:
(1) using a pressure canner, and
( 2) starting with HOT tap water for fastest
heating of large quantities of water.
CAUTION:
 Safe canning requires that harmful
microorganisms 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.
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 element if your
canner is not flat.
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