GE JP350 Owner's Manual

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GE JP350 Owner's Manual Manual pdf 8 page image

8Temperature LimiterEvery radiant surface unit has atemperature limiter.The temperature limiter protects theglass cooktop from getting too hot.The temperature limiter may cycle theunits off for a time if: The cooktop is on while cooking. The pan boils dry. The pan bottom is not flat. The pan is off-center. There is no pan on the unit.Selecting types of cookware.Note: Flat-bottomed canners arerequired for glass cooktops.Pots that extend beyond 1″ ofthe surface unit’s circle are notrecommended for most surface cooking.However, when canning with water-bathor pressure canner, larger-diameter potsmay be used. This is because boilingwater temperatures (even underpressure) are not harmful to thecooktop surfaces surrounding thesurface units.HOWEVER, DO NOT USE LARGE-DIAMETER CANNERS OR OTHERLARGE-DIAMETER POTS FORFRYING OR BOILING FOODS OTHERTHAN WATER. Most syrup or saucemixtures—and all types of frying—cookat temperatures much higher thanboiling water. Such temperatures couldeventually harm the glass cooktopsurfaces.Be sure the canner fits over thecenter of the surface unit. If yourcooktop or its location does notallow the canner to be centeredon the surface unit, use smaller-diameter pots for good canningresults.Flat-bottomed canners must beused. Do not use canners withflanged or rippled bottoms (oftenfound in enamelware) because theydon’t make enough contact withthe surface units and take a longtime to boil water.When canning, use recipes andprocedures from reputable sources.Reliable recipes and procedures areavailable from the manufacturer ofyour canner; manufacturers of glassjars for canning, such as Ball andKerr brand; and the United StatesDepartment of AgricultureExtension Service.Remember that canning is aprocess that generates largeamounts of steam. To avoid burnsfrom steam or heat, be carefulwhen canning.NOTE: If your house has low voltage,canning may take longer than expected,even though directions have been carefullyfollowed. The process time will beshortened by:(1) using a pressure canner, and( 2) starting with HOT tap water for fastestheating of large quantities of water.CAUTION: Safe canning requires that harmfulmicroorganisms are destroyed and thatthe jars are sealed completely. Whencanning foods in a water-bath canner,a gentle but steady boil must bemaintained for the required time. Whencanning foods in a pressure canner, thepressure must be maintained for therequired time. After you have adjusted the controls,it is very important to make sure theprescribed boil or pressure levels aremaintained for the required time. Since you must make sure to process thecanning jars for the prescribed time, withno interruption in processing time, do notcan on any cooktop surface unit if yourcanner is not flat.Observe the Following Points in CanningWrong!Right!Safety InstructionsOperating InstructionsCare and CleaningTroubleshooting TipsConsumer Support