GE JBP80 Use And Care & Installation Manual

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GE JBP80 Use And Care & Installation Manual Manual pdf 12 page image

HOME CANNING TIPSCanning should be done on the surface units only.Pots that extend beyond 1 inch of the surface unitare not recommended for most surface cooking.However, when canning with water-bath or pressurecanner, larger-diameter pots may be used. This isbecause boiling water temperatures (even underpressure) are not harmful to the cooktop surfacessurrounding the surface units.HOWEVER, DO NOT USE LARGE DIAMETERCANNERS OR OTHER LARGE DIAMETER POTSFOR FRYING OR BOILING FOODS OTHERTHAN WATER. Most syrup or sauce mixtures—and all types of frying—cook at temperatures muchhigher than boiling water. Such temperatures couldeventually harm the porcelain cooktop surfacessurrounding the electric coil surface units.Observe the Following Points in Canning1.2.Be sure the canner fits over the center of the 3.surface unit. If your range or its location does notallow the canner to be centered on the surface unit,use smaller diameter pots for good canning results.For best results, use canners with tlat bottoms.On the glass cooktop, tlat bottomed canners mustbe used. Canners with flanged or rippled bottoms 4.(often found in enamelware) don’t make goodcontact with the surface unit and take a long timeWhen canning, LISe recipes and procedures fromreputable sources. Reliable recipes and proceduresare available from the manufacturer of your canner;manufacturers of glass jars for canning, such asBall and Kerr: and the United States Department ofAgriculture Extension Service.Remember that canning is a process that generateslarge amounts of steam. To avoid burns from steamor heat, be careful when canning.to boil water. NOTE: if your house has low voltage, canning r-nayn mmtake longer than expected, even though directions: .\. . have been carefully fo]lowed.The process time can be shortened b}:( 1 ) using a pressure canner, andFlat-bottomed canners are recommended for (2) starting with HOT tap water for fastest heatingelectric coils; they are required for glass cooktops. of large quantities of water.Glass Cooktop Cautions:Safe canning requires that harmful microorganisms Since you must make sure to process the canningare destroyed and that the jars are sealed jars for the prescribed time, with no interruptioncompletely. When canning foods in a water-bath in processing time, you cannot can on any ofcanner, a gentle but steady boil must be maintained the cooktop surface units if your canner is notfor the required time. When canning foods in a flat enough.pressure canner, the pressure must be maintainedfor the required time. Vf’hat is a Temperature Limiter?After you have adjusted the controls, it is veryimportant to make sure the prescribed boil orpressure levels are maintained for the required time.The glass cooktop surface units have temperaturelimiters that prevent the glass cooktop from gettingtoo hot. If the bottom of your canner is not flat, thesurface unit can overheat, triggering thetemperature limiters to turn the unit off for a time.This will stop the boil or reduce the pressure inthe canner.E\ery halogen and radiant ~urfacc unit has aTemperature Limiter, The Temperature Limiterprotects, the glass-ceramic ~urface from gettingtoo hot.The Temperature Limiter may turn off theelements if:l The pan boils dry.o The pan bottom is no[ f] at.l The pan i \ off cc nter.s There is no pan on the unit.