Deep Fat Fryingl 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 Cookingl We recommend that you l Do not use woks that haveYourloca,,tore ~ ~ Withoutthering;np,aceuse only a flat-bottomed support rings. Use of thesewok. They are available at types of woks, with or. .can be dangerous. Placi~gthe ring over the surface * ,,i*::;:,.:’’~;:::hN~<unit will cause a build-up ofheat that will damage the porcelaincooktop. Do not try to use such wokswithout the ring. You could be seriouslyburned if the wok tipped over.HOME CANNING TIPSCanning should be done on surface units only.In surface cooking, the use of pots extending morethan one inch beyond the edge of the surface unit’sdrip pan is not recommended. However, whencanning with a water-bath or pressure canner,large-diameter pots may be used. This is becauseboiling water temperatures (even under pressure)are not harmful to cooktop surfaces surrounding thesurface 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 cooktop surfaces surroundingsurface units.Observe the Following Points in Canning1. Be sure the canner fits over the center of thesurface 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.2. Flat-bottomed canners must be used. Do not usecanners with flanged or rippled bottoms (oftenfound in enamelware) because they don’t makeenough contact with the surface unit and take toolong to boil water.3. When canning, use 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.4. Remember that canning is a process that generateslarge amounts of steam. To avoid burns from steamor heat, be careful when canning.n mmNOTE: If your house has low voltage, canning may,:;:::;:::::,,.,,.,,.i::;:~;;;:,..:,.., .::.:. .,. ,. ..,. take longer than expected, even though directions......:.:.:,.,:, .,,,:;$$:::.?:::,, , ,.:!..},, $A,..,.:$,:,,.:jf+,,..::::::,:,:.’ ”’~,.::;:;;;;,:,,,,,:$;;:;:;:::.. ,,;$;$$;55””””’,....~j,>,,,,,,, have been carefully followed. The process time will“,.:::;::{:::.,.:.:.... ,,::;$:. ...:%.l;.,..,. be shortened by:(1) using a pressure canner, andFlat-bottomed canners are recommended. (2) starting with HOT tap water for fastest heating oflarge quantities of water.9