Frigidaire 318200710 Benutzerhandbuch

7

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.

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.

  Canning can generate

large amounts of steam. Use extreme cau-
tion to prevent burns. Always raise the lid
to vent steam away from you.

1.

Place cooking utensil on the surface element.

2.

Push in and turn the Surface Control knob in either direction to the desired
setting. Start most cooking operations on a higher setting and then turn to a
lower setting to finish cooking. The control knobs do not have to be set exactly
on a particular mark. Use the marks as a guide and adjust the control knob as
needed.

3.

When cooking is completed, turn the surface element off before removing the
pan. Note: The surface signal light will glow when one or more elements are
turned on. A quick glance at the signal light when cooking is finished is an easy
check to be sure all control knobs are turned off.

Note: The size and type of utensil used, and the amount and type of food
being cooked will influence the setting needed for best cooking results.

*The suggested settings found in the chart above are based on cooking in medium
thickness aluminum pans with lids. Settings may vary when using other types of
pans.

Surface Control Knob

such as salt and pepper shakers,
spoon holders or plastic wrappings
on top of the cooktop when it is in
use. These items could melt or ignite.
Potholders, towels or wood could catch
fire if placed too close to the element.

Max (HI)

Medium High (6)

Medium (5)

Medium Low (2-3)

Simmer (SIM)

Start most foods, bring water to a boil, pan broiling.

Continue a rapid boil, fry, deep fat fry.

Maintain a slow boil, thicken sauces and gravies,

steam vegetables.

Keep food cooking, poach, stew.

Keep warm, melt, simmer.

Knob may look different