GE JP355 Owner's Manual page 9
Radiant cooktop
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Also See for JP355:
- Owner's manual (20 pages) ,
- Installation instructions manual (9 pages) ,
- Planning manual (4 pages)
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Right!
Wrong!
Note: Flat-bottomed canners are
required for glass cooktops.
Observe the Following Points in Canning
Pots
that
extend
beyond
l" of
the
sm_hce
element's
circle
are
not
recommended
for most
surfime
cooldng.
Howe\
e_; when
cmming
with
wate>bath
or pressure
carnies;
large>diameter
pots
may
be used.
This
is because
boiling
water
temperatm'es
(even
under
pressure)
are
not hamlfld
to the
cooktop
smfiices
surrotmding
the
surfime
elements.
HOWEVER,
DO NOT
USE lARGE-
DL_dMETER CANNERS
OR OTHER
I,M{GE-DL_.]
ETER POTS FOR
FRYING OR BOILING
FOODS
OTHER
THAN
_;_,TER. Most syrup or sauce
mixtm'es--and
all t)pes of fl'ying---
at temperatures
much higher
than
boiling wateI: Such temperatures
could
e\ enmally
hmm
the glass cooktop
sur_iices.
]
Be sure
tile
cromer
fits o\er
the
center
of the
sm_i_ce
element.
If
yore" cooktop or its location does
not allow tile canner to be centered
(SIXtile stlrfitce
eleIllent,
use
smalle>diameter
pots fin"good
camfing results.
]
Flat-bottonled
c:mners I/ltlst be
used. Do llOt rise CallllelB with
flanged
or rippled
bottoms
(often
%und
in enamelware)
because
they
don't
make
enough contact
with
the
surIiice
elements
and
take a
long time to
boil
water.
[]
P.emember
that
cmming
is a
I)r°cess
that
,gelleI'ates
laroe
amounts of steam. To avoid burns
fl'om steam or heat, be carefld
when canning.
NOTE:If your house has low voltage,
canning may take longer than expected,
even though directions havebeen carefufly
followed. Theprocess time will be
shortened by.
(1) usinga pressure canner, and
(2) starting with HOTtap water for fastest
heating of large quantitiesof water
CAUTION:
_ Safe canningrequires that harmful
microorganismsare destroyedand that
thejars are sealed completely.When
canning foods in a water-bath canner,
a gentle but steadyboil must be
maintainedfor the required time. When
canning foods in a pressure canner,the
pressure must be maintained for the
required time.
i_'_ A fter you have adjusted the controls,
it is very importantto make sure the
prescribed boil or pressure levels are
maintainedfor the required time.
Since you mostmake sure to process the
canningjars for the prescribed time, with
no interruption in processing time, do not
can on any cool{top surface element if
your canner is not flat.
[]
_hen
camfing,
use recipes
and
procedm'es
fl'om reputable
sources.
Reliable
redpes
and procedures
are
a\;dlable
fl'om tile manufimmrer
_g
vt/m" cam_er; manufimmrel_
of glass
.jm_ tOT canning,
such as Ball and
Kerr brand;
and tl_e United
States
Depamnent
of Agficultm'e
Extension
Service.
9
