Kenmore 9961 Use and Care Guide - Page 7

Specialty, Pans & Trivets, Canning

Get Kenmore 9961 - Elite 40 in. Electric PDF manuals and user guides View all Kenmore 9961 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 7 highlights

Surface Cooking Specialty Pans & Trivets DO NOT use a wok if it is equipped with a metal ring. Because this ring traps heat, the cooktop surface could be damaged. Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores. DO NOT use two elements (if the cooktop is not equipped with bridge element) to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause discoloring or cracking of the glass range surface. Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the surface elements. * Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements. For glass smoothtop models, only flat bottomed woks (without support rings) may be used. Ill Canning Tips & Information Canning can generate 1. Use tested recipes and follow instructions carefully. Check with the large amounts of steam. Use extreme caution to prevent burns. manufacturer of glass jars for the latest canning information. 2. Use flat-bottomed canners only. Heat is spread more evenly when the bottom surface is flat. :Z Always raise the lid to vent steam away from 3. Center canner on the burner grate. 4. Start with hot water and a high heat setting to reduce the time it takes to bring the water to a boil; then reduce the heat setting as low as possible to maintain a constant boil. 5. It is best to can small amounts and light loads. Prevent damage to cooktop: 1. Do not use water bath or pressure canners that extend more than one inch beyond the edge of the burner grate. 2. Do not leave water bath or pressure canners on high heat for an extended amount of time. 3. Alternate surface units between each batch to allow the units and surrounding surfaces to cool down. Try to avoid canning on the same burner unit all day. Safe canning requires that harmful micro-organisms are destroyed and the jars are sealed completely. When canning in a water bath canner, a gentle but steady boil must be maintained continuously for the required time. 7

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
Surface Cooking
Specialty
Pans & Trivets
DO NOT use a wok if it is
equipped
with a metal ring.
Because this ring traps heat, the
cooktop
surface could be
damaged.
Canning
Tips
& Information
Canning can generate
large amounts of steam. Use ex-
treme caution to prevent burns.
Always raise the lid to vent steam
away from
Woks
with flat bottoms
suitable
for use on
your
cooktop are available
in
most cookshop or hard-
ware stores.
DO NOT
use two elements
(if the cooktop
is
not
equipped
with bridge element) to heat one large
pan such as a roaster or griddle, or allow cooking
utensils to boil dry. The bottom surface of the pan in
either
of these situations
could cause discoloring
or
cracking
of the glass range surface.
Wire
trivets:
Do not use wire trivets.
Cookware
bottoms must be in direct contact with the surface
elements.
*
Specialty pans such as lobster pots, griddles and
pressure cookers
may be used but must conform
to the above recommended
cookware
requirements.
For glass smoothtop
models, only flat
bottomed woks (without
support
rings) may be
used.
1.
Use tested recipes and follow
instructions
carefully. Check with the
manufacturer
of glass jars for the latest canning information.
2.
Use flat-bottomed
canners only. Heat is spread more evenly when the
bottom surface 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
bring the water to a boil; then reduce the heat setting as low as possible to
maintain a constant boil.
5.
It is best to can small amounts and light loads.
Ill
:Z
Prevent damage
to cooktop:
1.
Do not use water bath or pressure
canners that extend more than one
inch beyond the edge of the burner grate.
2.
Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3.
Alternate
surface units between
each
batch to allow the units and
surrounding
surfaces to cool down. Try to avoid canning on the same
burner unit all day.
Safe canning requires that harmful
micro-organisms
are
destroyed and the jars are sealed completely. When canning in a water bath
canner, a gentle but steady boil must be maintained
continuously
for the
required time.
7