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Page 16
SECT I ON FOU R:
USIN G TH E CO O KTO P
FLAT-BOT TOM W OK PAN
SPECIALTY COOKW ARE
COOKIN G CH ART
SU GGEST ION S FOR U SIN G T H E CH ART
Use the chart on Pages 14 and 15 as a guide. The settings
you use will vary depending on the pans selected and the
starting temperature of the food.
O n the chart, the “Finish Setting” has been separated for
the standard and ExtraLow burners. There may or may
not be a change between the two burner settings.
The ExtraLow setting can be either a cooking or a holding
setting.
Raise or lower the flame setting gradually. Allow time for
the pan and the food to adjust to the new setting.
ROU N D-BOT TOM W OK
IN SU PPORT RIN G
•
W oks
– Either flat based or round bottom woks with
the accessor y ring can be used on models without a
built-in wok burner. Round bottom woks must be used
with a support ring. Place the “F” on the accessory
ring facing to the front.
•
Canners and Stock Pots
– Select one with a base
diameter that extends no more than 2 inches (51mm)
beyond the grate.
Standard Size W ater Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 inch base (279 to 305 mm) and
a 9 to 11 inch depth (229 to 279 mm).
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters)), with an
8 to 11 inch base (203 to 279 mm) and
a 6
-1
/
2
" to 12 inch depth (165 - 305 mm).
CAN N IN G T IPS:
• A flat base pan is preferred to one with a concave,
convex or rippled base.
• W hen using two canner s at the same time, use
staggered burners. D o not block air to the burners. A
flame needs the right amount of air for complete
combustion.
• Use a cover on a canner when bringing the contents
to a boil.
• O nce the contents have reached a boil on H I, use the
lowest flame possible to maintain the boil or pressure.
• C anning produces a large amount of steam. Take
precautions to prevent burns.
