Deep Fat Frying
Do not
overfill cookware with
that
spill
when
Frost
bubble vigorously.
high temperatures.
Keep
hood
grease.
Wok Cooking
We recommend
use only
flat-bottomed wok. They are
available your
store.
Do not use woks
have support
rings. Use these types woks,
with or without the ring in
be dangerous. Placing the ring
over the surface unit will
build-up of heat
will
the porcelain
Do not try
use
woks without the ring.
You could be seriously burned
the wok tipped over.
HOME CANNING
Canning should be
done on surface units only.
—
inch
surface
drip
not recommended
most surface
However, when canning with water-bath or pressure
canner, larger-diameter pots
be
This is
boiling
temperatures
pressure) are not
to
surround
units.
HOWEVER, DO NOT USE
DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most
or sauce
and all
frying—cook at temperatures much
than boiling
Such temperatures could
harm
surfaces surrounding
Observe the Following Points in Canning
1.
sure
canner
over the center the
unit. your
or its location does not
to be centered on the surface unit.
use smaller diameter pots
good canning results.
2. For best results, use canners with
bottoms.
Canners with
or rippled bottoms
in enamelware) don’t make
contact
with the surface unit
long time to
boil water.
canners are recommended.
3. When canning, use recipes
procedures
reputable sources. Reliable recipes
procedures
the manufacturer of your canner:
manufacturers
jars
canning, such
Ball and Kerr;
the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
amounts of steam.
avoid burns
or
be careful when canning.
your house has
voltage, canning
longer than expected, even thou&h directions
been carefully followed. The process time
be shortened by:
( I ) using a pressure canner,
(2) starting with
tap
water for fastest heating
quantities of water.
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