Tappan TGF645WFW3 Owner's Manual

Also see for TGF645WFD1: Unpacking instructions sheet Installation instructions Control guide

Contents

Tappan TGF645WFW3 Owner's Manual Manual pdf 8 page image

Specialty Pans & Trivets Woks with flat bottoms suitable foruse on your cooktop are available inmost cookshop or hardware stores.Round-bottomed woks (with a supportring that does not extend beyond theburner unit) may also be used. Themetal ring was designed tosupportthewok safely when it is filled with largeamounts of liquids (soup making) orfat (frying).DO NOT use a wok if it is equippedwith a metal ring that extends beyondthe burner unit. Because this ringtraps heat, the surface unit andcooktop surface could be damaged.Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contactwith the grates.DO NOT use two burner units to heat one large pan such as a roasteror griddle, or allow cooking utensilsto boil dry. The bottom surface of the pan in eitherof these situations could cause discoloring or crazing of the appliance cooking surface,and damage to the grates and burner units.Canning Tips &InformationCanning can generatelarge amounts of steam. Use extremecaution to prevent burns. Always raisethelid to vent steam away from you._--;,1. Use tested recipes and follow instructions carefully. Check with your localCooperative Agricultural Extension Serviceor a manufacturer of glassjars for thelatest canning information.2. Use flat-bottomed canners only. Heat is spread more evenly when the bottomsurface is flat.3. Center canner on the burner grate.4. Start with hot water and a high heat setting to reduce the time it takes to bringthe water to a boil; then reduce the heat setting as low as possible to maintaina constant boil.5. It is best to can small amounts and light loads.Prevent damage to cooktop and burner grates:1. Do not use water bath or pressure canners that extend more than one inchbeyond the edge of the burner grate.2. Do not leave water bath or pressure canners on high heat for an extendedamount of time.3. Alternate surface units between each batch to allowthe units and surroundingsurfaces to cool down. Try to avoid canning on the same burner unit all day.Safe canning requires that harmful micro-organisms are destroyedand the jars are sealed completely. When canning in a water bath canner, a gentlebut steady boil must be maintained continuously for the required time.