GE ELECTRONIC TOUCH CONTROL PP980 - Manual (Page 11)

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Right!
Wrong!
Nate: Flat-bottomed cannerò are
required for glass cooktops.
m
HOWEVER, DO NOT USE lARGE-
DLUMETER CANNERS OR OTHE1Í
LARGE-DIAMETER POTS FOR
FRYING OR BOILING FOODS
OTHER THAN WATER. Most syrup
or sauce mixtures—and all types of
fiyiiig—cook at temperatures much
higher than boiling water. Such
tem¡>eratures could eventuallv harm
the glass cooktop surfaces.
Be sure the canner fits over the
center of the surface element.
If your 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 lijtpled bottoms (often
found in enamelware) because
they don’t make enough contact
with the surface elements and
take a long time to boil water.
When canning, use recipes
and procedures from leputable
sources. Reliable recipes and
procedures are available from
the manufacturer of your canner;
manufacturers of glass jars for
canning, such as Ball and Kerr
brand; and the United States
Department of Agriculture
Extension SeiMce.
7
Observe the Following Points in Canning
When canning with water-bath or
piessure canner, larger-diameter pots
may be used. This is because boiling
water temperatures (even under
pressure) are not hamtful to the
cooktop siafaces smToimding the
surface elements.
Remember that canning is a
process that generates large
amounts of steam. To avoid btmis
from steam or heat, be careful
when canning.
NOTE: If your house has low voltage,
canning may take longer than expected,
even though directions have been
carefully followed. The process
time will be shortened by:
(I) using a pressure canner, and
{2} starting with HOT tap water for fastest
heating of large quantities of water
CAUTION:
Safe canning requires that harmful
microorganisms are destroyed and
that the jars are sealed completely.
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 you have adjusted the controls,
it is very important to make sure the
prescribed boil or pressure levels are
maintained for the required time.
Since you must make sure to
process the canning jars for the
prescribed time, with no interruption
in processing time, do not can on any
cooktop surface element if your canner
is not flat
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