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(See Figure 1). Be sure to follow the • Made of material that conducts recommendations for using cookware as heat well. shown in Figure 2. • Easy to clean. Note: The size and type of cookware used will influence the setting needed for best iNCORRECT • Curved and warped pan bottoms. • Pan overhangs unit by more than 2.5 cm (1"). • Heavy handle tilts pan. • Flame extends beyond unit. Figure 2 cooking results. * Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware require- Note: Always use a utensil for its intended ments. purpose. Follow manufacturer's instructions. Some utensils were not made to be used in Note: Do not use griddle over more than one burner. That can damage your the oven or on the cooktop. Specialty Pans & Trivets cooktop and that can result in exposure to carbon monoxide levels above allowable current standards. That Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores. Round-bottomed woks (with a support ring that does not extend beyond the burner flames) may also be used. The metal ring was designed to support the wok safely when it is filled with large amounts of liquids (soup making) or fat (frying). Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates. DO NOT use two burner units 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 crazing of the appliance cooking surface, and damage to the grates and burner units. can hazardous to your health. DO NOT use a wok if it is equipped with a metal ring that extends beyond the burner flames. Because this ring traps heat, the surface unit and cooktop surface could be damaged. 6 Surface Cooking Canning Tips & Information ,2" Canning can generate large amounts of steam. Use extreme caution to prevent burns. Always raise the lid to vent steam away from you. 1. Use tested recipes and follow instructions carefully. Check with your local Cooperative Agricultural Extension Service or a 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 the 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. Safe canning requires 5. It is best to can small amounts and light loads. that harmful micro-organisms are destroyed and the jars are sealed Prevent damage to cooktop and burner grates: completely. When canning in a water 1. Do not use water bath or pressure canners that extend more than one bath canner, a gentle but steady boil inch (2.5 cm) beyond the edge of the burner grate. must ...

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