GE PHP960 Manual Del Propietário página 14

Selecting typesof cookware.
Right!
Wrong!
Note: Flat-bottomed canners are
required for glass cooktops.
Observe the Following Points in Canning
When canning with water-bath or
pressure canner, larger-diameter pots
may be used. This is because boiling
water temperatures (even under
pressure) are not harmful to the cooktop
surfaces surrounding the surface
elements.
HOWEVER, D O NOTUSELARGE-
DIAMETER CANNERS OROTHERLARGE-
DIAMETER POTSFORFRYING OR BOILING
FOODSOTHER THAN WATER. M ost sgrup
or sauce mixtures-and all tupes of
frying-cook at temperatures much
higher than boiling water. Such
temperatures could eventuallu harm
the glass cooktop surfaces.
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Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE:If blour house has low voltage,
canning may take longer than expected,
even though directions have been
carefullbl followed. The process
time will be shortened bbl:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
CAUTION:
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Be sure the canner fits over the
center of the surface element.
If sour cooktop or its location does
not allow the canner to be
centered on the surface element,
use smaller-diameter pots for good
canning results.
Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because
theg don't make enough contact
with the surface elements and take
a long time to boil water.
When canning, use recipes
and procedures from reputable
sources. Reliable recipes and
procedures are available from
the manufacturer of sour canner;
manufacturers of glass jars for
canning, such as Ball and Kerr
brand; and the United States
Department of Agriculture
Extension Service.
Safe canning requires that harmful
microorganisms are destroyed and
that the jars are sealed completelbl.
When canning foods in a water-bath
canner, a gentle but steady boil must
be maintained for the required time.
When canning foods in a pressure
canner, the pressure must be
maintained for the required time.
After blou have adjusted the controls,
it is verblimportant to make sure the
prescribed boil or pressure levels ore
maintained for the required time.
Since blou must make sure to
process the canning jars for the
prescribed time, with no interruption
in processing time, do not can on anbl
cooktop surface element if blour
canner is not flat.
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