GE 30" Use And Care Manual
Also see for 30M06AAG: Energy guide
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9Home Canning TipsCanning should be done on the cooktop only.The use of cookware extending more than one inchbeyond the edge of the element is not recommended.However, when canning with water-bath or pressurecanner, larger-diameter cookware may be used. This isbecause boiling water temperatures (even under pressure)will not damage cooktop finish.WARNINGDo not use large diameter canners or other largediameter pans for frying or boiling foods other thanwater. Most syrups or sauces and all types of fryingrequire cooking temperatures much higher than thetemperature required to boil water. Suchtemperatures will eventually damage cooktop finish.Temperature ConversionsFahrenheit˚ 140 150 170 200 250 275 300 325 350 375 400 425 450 475 500 525 550Celsius˚ 60 65 75 95 120 135 150 160 175 190 205 220 230 245 260 275 290Canning TipsBring water to boil on MAX heat. After boiling hasbegun, adjust to lowest setting to maintain boil. Thissaves energy.Be sure the canner fits over the centre of the element. Ifyour stove or its location does not allow the canner to becentred on the element, use smaller diameter containersfor good canning results.When canning, use recipes from reputable sources.Reliable recipes are available from the manufacturer ofyour canner, manufacturers of canning jars and theDepartment of Agriculture.Remember that canning generates large amounts ofsteam. Use care to prevent burns.Note: If your stove is operating on low voltage, canningmay take longer than expected, even though directionshave been carefully followed. The process may beimproved by:1) using a pressure canner2) starting with hot tap water for faster heating of largequantities of water.CAUTION: Safe canning requires that harmful micro-organisms are destroyed and the jars aresealed completely.When canning in a water bath canner, a gentle but steadyboil must be maintained continuously for the requiredtime.When canning with a pressure canner, the pressure mustbe maintained continuously for the required time.For best results, use a flat bottom, heavy gauge canner.Canners with rippled bottoms are not recommendedbecause the bottom does not make enough contact withthe element. This wastes energy and takes a long time toboil water. |
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