GE JDP36 Manuel d'utilisateur télécharger pdf (Page 9)

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food.

Frosty foods bubble vigorously. Watch food frying at high temperatures.

Keep range and hood clean from grease.

Wok Cooking

We recommend that you

use only a flat-bottomed

wok. They are available at

your local store.

Do not use woks that have

support rings. Use of these

types of woks, with or

without the ring in place,

can be dangerous. Placing

the ring over the surface unit

will cause a build-up of heat

that will damage the porcelain

cooktop. Do not try to use such woks

without the ring. You could be seriously

burned if the wok tipped over.

Observe the Following Points in Canning

1. Be sure the canner fits over the center of the

surface unit. If your range 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 unit and take too

long to boil water.

Flat-bottomed canners are recommended.

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.

HOME CANNING TIPS

Canning should be done on surface units only.

In surface cooking, the use of pots extending more

than one inch beyond the edge of the surface unit’s

drip pan is not recommended. However, when

canning with a water-bath or pressure canner,

large-diameter pots may be used. This is because

boiling water temperatures (even under pressure)

are not harmful to 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 cooktop surfaces surrounding

surface units.

Surface Cooking Cookware Tips Home Canning Tips

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GE JDP36 Manuel d'utilisateur Page 9

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