Blomberg CTE 30400 Manual

16

 

x When canning, use recipes and procedures from 

reputable 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 Service. 

x Remember that canning is a process that 

generates large amounts of steam. To avoid 
burns from steam or heat, be careful when 
canning. 

Safe canning requires that harmful micro organisms 
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 
unit if your canner is not flat. 
 
Special pans 

 

Special pans, such as griddles, roasters, pressure 
cookers, woks, water (Use only a flat-bottom wok). 

CAUTION 

Food packaged in aluminum foil should not be placed 
directly on the glass ceramic surface for cooking; 
aluminum foil can melt and cause permanent 
damage. 

Plastic, paper, and cloth can melt or burn when in 
contact with a hot surface. Do not let these items 
come in contact with the hot glass.