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USING THE SURFACE COOKING ZONES (contd.)
To protect your range:
• Use flat-bottomed
canners on all types of
cooktops,
especially
center over
surface cooking _l
I
area I
1'1
linch
I1"
/
maximum
/
',"2_1--.1-.-_
.=_2,'
Surface
Pan
cooking
zone
radiant glass. Canners
with rippled or ridged
bottoms do not allow
good contact with the
surface.
• Center the canner
over the largest surface
cooking zone. Do not
extend more than one
inch outside the
surface cooking zone. Large diameter can-
ners/pans, if not centered correctly, trap heat and
can cause damage to the cooktop.
• Do not place your canner on two surface cooking
zones at the same time.
• The type of material the canner is made of
determines the length of heating time. Refer to
the "Characteristics
of cookware materials" chart,
p. 11.
• When canning for long periods of time, allow
surface cooking zones and the surrounding
surfaces to cool down.
• Alternate use of the surface cooking zones
between batches or prepare small batches at a
time.
• Start with hot water, cover with a lid, and bring to
a boil; then reduce heat to maintain a boil or
required pressure levels in a pressure canner.
• For up-to-date
information on canning, contact
your local U.S. Government Agricultural
Department Extension Office or companies who
manufacture home canning products.
• Select a pan that is about the same size as the
surface cooking zone. Cookware should not
extend more than 1 inch (2.5 cm) outside the zone.
• For best results and greater energy
efficiency, use only flat-bottomed
cookware that
makes good contact with the surface cooking
zone. Cookware with rounded, warped, ribbed
(such as some porcelain enamelware), or dented
bottoms could cause uneven heating and poor
cooking results.
• Cookware designed with slightly indented bot-
toms or small expansion channels can be used.
• Cookware with a non-stick finish has heating
characteristics
of the base material.
• Check for rough spots on the bottom of metal or
glass cookware which will scratch the radiant glass
surface.
• Use flat-bottom
cookware
for best heat
conduction from the surface cooking zone to the
cookware. Determine flatness with the ruler test.
Place the edge of a ruler across the bottom of the
cookware. Hold it up to the light. No light should
be visible under the ruler. Rotate the ruler in all
directions and look for any light.
• Do not leave empty cookware, or cookware which
has boiled dry, on a hot surface cooking zone. The
cookware could overheat, causing damage to the
cookware or the surface cooking zone.
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