GE JHP60G Use And Care Manual

Home Canning TipsCanning should be done on cooktop only.In surface cooking of foods other than canning, theuse of large-diameter utensils (extending morethan l-inch beyond edge of trim ring) is notrecommended. However, when canning with water-bath or pressure canner, large-diameter utensilsmay be used. This is because boiling water temper-atures (even under pressure) are not harmful tocooktop surfaces surrounding heating unit.HOWEVER, DO NOT USE LARGE DIAMETER CAN-NERS OR OTHER LARGE DIAMETER UTENSILSFOR FRYING OR BOILING FOODS OTHER THANWATER. Most syrup or sauce mixtures—and alltypes of frying-cook at temperatures much higherthan boiling water. Such temperatures could even-tually harm cooktop surfaces surrounding heatingunits.Observe MowingPoints in Canning:1. Bring water to boil on HIGH heat, then after boil-ing has begun, adjust heat to lowest setting to main-tain boil (saves energy and best uses surface unit).2. Be sure canner fits over center of surface unit. Ifyour model surface section does not allow cannerto be centered on surface unit, use smaller-diameter containers for good canning results.3. Flat-bottomed canners give best canning results.Be sure bottom of canner is flat or slight indenta-tion fits snugly over surface unit. Canners withflanged or rippled bottoms (often found in enamel-ware) are not recommended.RIGHT WRONG4. When canning, use recipes from reputablesources. Reliable recipes are available from themanufacturer of your canner; manufacturers ofglass jars for canning; such as Ball and Kerr; and,the United States Department of Agriculture Exten-sion Service.5. Remember, in following the recipes, canning is aprocess that generates large amounts of steam. Becareful while canning to prevent burns from steamor heat.NOTE: If your surface section is being operated onlow power (voltage), canning may take longer thanexpected, even though directions have been care-fully followed. The process may be improved by: (1)using a pressure canner, and (2) for fastest heatingof large water quantities, begin with HOT tap water.Questionsand AnswersQ. HOW can my Minute Timermake my surface cooking easier?A. Your Minute Timer will helptime TOTAL cooking which includestime to boil food and change tem-peratures. Do not judge cookingtime by visible steam only. Foodwill cook in covered utensils eventhough you can’t see any steam.Q. May I can foods and preserveson my surface units?A. Yes, but only use utensils de-signed for canning purposes. Checkthe manufacturer’s instructions andrecipes for preserving foods. Besure canner is flat-bottomed andfits over the center of your Calrod *unit. Since canning generates largeamounts of steam, be careful toprevent burns from steam or heat.Canning should only be done onsurface units.Q. Can I use special cookingequipment like an oriental wok, onany surface units?A. Utensils without flat surfacesare not recommended. The life ofyour surface unit can be shortenedand the range top can be damagedfrom the high heat needed for thistype of cooking.Q. Can I cover my drip pans withfoil?A. No. Clean as recommended inthe Cleaning Chart.Q. Why is the porcelain finish onmy containers coming off?A. If you set your. Calrod~ unitshigher than required for the con-tainer material, and leave it, thefinish may smoke, crack, pop, orburn depending on the pot or pan.Also, too high of heat for longperiods and small amounts of dryfood may damage the finish.Q. Why am I not getting the heat Ineed from my units even though Ihave the knobs on the right setting?A. After turning surface unit offand making sure it is cool, checkto make sure that your plug-inunits are securely fastened intothe surface connection.Q. Why do my utensils tilt when Iplace them on the surface unit?A. Make sure that the “feet” onyour Calrod@ units are sittingtightly in the range top indentationand the trim ring is flat on the rangesurface. Possibly your plug-in unitis not plugged into unit properly.20