English 18
Specialty Cookware
•
Woks
— Either flat based or round bottom woks with
the accessory ring can be used on all models. Round
bottom woks must be used with a support ring. The
Wok pan and the porcelain-coated cast iron wok
support ring must be purchased separately
(PWOKRINGHC).
•
Canners and Stock Pots
— Select one with a base
diameter that extends no more than 2” (51mm) beyond
the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters), with an 11” to 12”
base (279–305 mm) and a 9” to 11” depth (229–279 mm).
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an 8” to 11” base
(203–279 mm) and a 6
1
/
2
” to 12” depth (165–305mm).
Canning Tips:
•
A flat base pan is preferred to one with a concave,
convex or rippled base.
•
When using two canners at the same time, use
staggered burners. Do 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.
•
Once the contents have reached a boil on HI, use the
lowest flame possible to maintain the boil or pressure.
•
Canning produces a large amount of steam. Take
precautions to prevent burns.
Suggestions For Using the
Recommendations
Use the chart on page 19 through page 20 as a guide. The
settings you use will vary depending on the pans selected
and the starting temperature of the food.
On the chart, the “Finish Setting” has been separated for
the Standard and ExtraLow Star
®
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.
Figure 21: Flat-bottom Wok Pan
Figure 22: Round-Bottom Wok in Support Ring
