GE JP348 Use And Care Manual

Contents

GE JP348 Use And Care Manual Manual pdf 11 page image

HOME CANNING T~S.>ots that extend beyond 1 inch of the surface unit’scircle are 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.Observe the Following Points in Canning1. Be sure the canner fits over the center of thesurface unit. If your cooktop 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 makeenougta longHOWEVER, DO NOT USE LARGE DIAMETERCANNERS OR OTHER LARGE DIAMETER POTSFOR FRYING OR BOILING FOODS OTHERTHAN WATER. Most syrup or sauce mixtures—andall types of frying—cook at temperatures much higherthan boiling water. Such temperatures couldeventually harm the glass cooktop surfaces.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 generatescontact with the surface units and take large amounts of steam: To a~oid burns f~om steamime to boil water. or heat, be careful when canning.RIGHT WRONGFlat-bottomed canners are requiredfor glass cooktops.NOTE: If your house has low voltage, canning maytake longe~ than expected, even tho~gh directionshave been carefully followed. The process time willbe shortened by:(1) using a pressure canner, and(2) starting with HOT tap water for fastestheating of large quantities of water.CAUTION:Safe canning requires that harmful microorganismsare destroyed and that the jars are sealed completely.When canning foods in a water-bath canner, a gentlebut steady boil must be maintained for the requiredtime. When canning foods in a pressure canner, thepressure must be maintained for the required time.After you have adjusted the controls, it is veryimportant to make sure the prescribed boil orpressure levels are maintained for the required time.The cooktop surface units have temperature limitersthat prevent the glass cooktop from getting too hot.If the bottom of your canner is not flat, the surfaceunit can overheat, triggering the temperature limiterto cycle the unit off for a time. This will stop the boilor reduce the pressure in the canner.Since you must make sure to process the canning jarsfor the prescribed time, with no interruption inprocessing time, you cannot can on any of the cooktopsurface units if your canner is not flat enough.What is a Temperature Limiter?Every halogen and radiant surface unit has aTemperature Limiter. The Temperature Limiterprotects the glass-ceramic surface from gettingtoo hot.The Temperature Limiter may cycle the unitsoff for a time if:l The pan boils dry.l The pan bottom is not flat.l The pan is off center.l There is no pan on the unit.11