Home Canning; Oven Use - Hisense HER30 Série Guide De L'utilisateur

HOME CANNING

Safe canning requires that harmful micro-organisms are destroyed and
that the jars are sealed completel y. 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.
Failure to do so can result in food poisoning or sickness.
Canning can be performed on a glass smooth top cooking surface or traditional coil
element cooktop.
•
When canning for long periods, alternate the use of surface cooking areas or
elements between batches. This allows time for the most recently used areas
to cool.
•
Centre the canner on the largest surface cooking area or element. On electric
cooktops, canners should not extend more than ½" (1.3 cm) beyond the
surface cooking area or element.
•
Do not place canner on 2 surface cooking areas or elements at the same time.
•
On ceramic glass models, use only flat-bottomed canners to avoid damage to
the cooktop and elements.
For more information, contact your local agricultural extension office, or refer
to published home canning guides. Companies that manufacture home canning
products can also offer assistance.

OVEN USE

This multi-function oven combines the functions of traditional oven modes with
the functions of modern, fan-assisted convection modes in a single oven. Use the
Cooking Mode control, located on the control panel, to select the oven mode.
IMPORTANT: During any cycle, the heating elements will turn off when the oven
door is opened, and stay off until the door is closed. To maintain oven temperature,
limit door openings during cooking.
CAUTION
Food Poisoning Hazard
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