Ge 10-95 CG Manuel d'utilisateur télécharger pdf (Page 14)

HOME CANNING TIPS

Canning should be done on the cooktop only.

Pots that extend beyond 1 inch of the surface unit

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.

Observe the Following Points in Canning

1. 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.

2. 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

too long to boil water.

RIGHT WRONG

Flat-bottomed canners are required for

glass cooktops.

3. 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; and the United States Department of

Agriculture Extension Service.

4. 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.

The cooktop surface units have temperature

limiters that prevent the glass cooktop from getting

too hot. If the bottom of your canner is not flat, the

surface unit can overheat, triggering the

temperature limiters to cycle the unit off for a

time. This will stop the boil or reduce the pressure

in the canner.

Since you must make sure to process the canning

jars for the prescribed time, with no interruption

in processing time, you cannot can on any of

the cooktop surface units if your canner is not

flat enough.

What is a Temperature Limiter?

Every radiant surface unit has a Temperature

Limiter. The Temperature Limiter protects the

glass cooktop from getting too hot.

The Temperature Limiter may cycle the units off

for a time if:

• The pan boils dry.

• The pan bottom is not flat.

• The pan is off center.

• There is no pan on the unit.

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Ge 10-95 CG Manuel d'utilisateur Page 14

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