Hotpoint RF725GP Manuel d'utilisateur télécharger pdf (Page 9)

Questions & Answers

Q. May I can foods and

preserves on my surface units?

A. Yes, but only use cookware

designed

for canning purposes.

Check the manufacturer’s

instructions and recipes for

preserving foods. Be sure canner is

flat-bottomed and fits over the

center of the surface unit. Since

canning generates large amounts of

steam, be careful to avoid burns

from steam or heat. Canning should

only be done on surface units.

Q. Can I cover my drip pans

with foil?

A. No.

Clean

as recommended in

Cleaning Guide.

Q. Can I use special cooking

equipment, like an oriental wok,

on any surface units?

A. Cookware without flat surfaces

is not recommended. The life of

the surface unit can be shortened

and the cooktop can be damaged

from the high heat needed for this

type of cooking.

Q. Why am I not getting the heat

I need from my surface units

even though I have the knobs on

the right setting?

A. After turning surface units off

and making sure they are cool,

check to make sure that the plug-in

units are securely fastened into the

Q. Why does my cookware tilt

when I place it on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on

the surface unit are sitting tightly

in the cooktop indentation and the

reflector ring is flat on the

range surface.

Q. Why is the porcelain finish on

my cookware coming

offl

A. If you set the surface unit

higher than required for the

cookware material, and leave it,

the finish may smoke, crack, pop

or burn, depending on the type of

cookware.

Also,

cooking small

amounts of dry food or cooking at

. .

surface connection.

high heat for long periods may

damage the cookware’s finish.

Home Canning Tips

Canning should be done on

surface units only.

Pots that extend beyond one inch

of cooking element’s trim ring are

not recommended for most surface

cooking. However, when canning

with water-bath or pressure canner,

large-diameter pots may be used.

This is because boiling water

temperatures (even under pressure)

are not harmful to cooktop surfaces

surrounding the surface units.

HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS

OR OTHER LARGE-DIAMETER

POTS FOR FRYING OR

BOILING FOODS OTHER

THAN WATER. Most syrup or

sauce mixtures—and all types of

frying—cook at temperatures

much higher than boiling water.

Such temperatures could

eventually harm cooktop surfaces

surrounding the surface units.

Observe Following Poink

in Canning

1. Be sure the canner fits over the

center of the surface unit. If your

range or its location does not allow

the canner to be centered on the

surface unit, use small-diameter

pots for good canning results.

2. Flat-bottomed canners must be

used. Do not use canners with

flanged or rippled bottoms (often

found in enamelware) because they

don’t make enough contact with

the surface unit and take too long

to boil water.

RIGHT WRONG

3. 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;

and the United States Department

of Agriculture Extension Service.

4. Remember that canning is a

process that generates large

amounts of steam. To avoid burns

from steam or heat, be careful

when canning.

NOTE: If your house has low

voltage, canning may take longer

than expected, even though

directions have been carefully

followed. The process time will be

shortened by:

(1) using a pressure canner, and

(2) starting with HOT tap water for

fastest heating of large quantities

of water.

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Hotpoint RF725GP Manuel d'utilisateur Page 9

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