Thermador PC304 - Manual (Page 15)

Section 4: USING THE COOKTOP
Flat-bottom Wok Pan
Specialty Cookware
COOKING
Recommendations
Suggestions for Using the Recommendations
Use the recommendations 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.
In the recommendations, 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.
Round-Bottom Wok
in Support Ring
• Woks – Either flat based or round bottom woks
with the accessory ring can be used on models
without a built-in wok burner. Round bottom woks
must be used with a support ring. The porcelain-
coated cast iron wok support ring must be
purchased separately.
• Canners and Stock Pots – Select one with a base
diameter that extends no more than 2 inches
(51mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 inch base (27.9 to 30.5 cm)
and
a 9 to 11 inch depth (22.9 to 27.9 cm).
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an
8 to 11 inch base (20.3 to 27.9 cm) and
a 6
-1 /
2
" to 12 inch depth (16.5 - 30.5 cm).
Canning Tips:
• A flat base pan is preferred to one with a con-
cave, convex or rippled base.
• When using two canners at the same time, use
staggered burners. Do not block air to the burn-
ers. 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.
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