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COOKWARE CHARACTERISTICS
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Aluminum: heats and cools quickly. Frying, braising, roasting. May leave metal
markings on glass.
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Cast Iron: on a glass cooktop heats and cools slowly, but retains heat and cooks evenly.
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Copper: tin heats and cools quickly. Best used for gourmet cooking, wine sauces, egg
dishes.
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Enamel ware: response depends on base metal. Not recommended.
Imperfections in enamel may scratch cooktop.
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Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly.
Imperfections in enamel may scratch cooktop.
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Stainless Steel: heats and cools moderately. Soups, sauces, vegetables, and general
cooking.
HOME 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.
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.
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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.
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Center 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.
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Do not place canner on 2 surface cooking areas or elements at the same time.
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On ceramic glass models, use only fla -bottomed canners to avoid damage to the
cooktop and elements.
For more information, contact your local agricultural extension office, or efer to published
home canning guides. Companies that manufacture home canning products can also offer
assistance.
CAUTION
Food Poisoning Hazard
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