Thermador CGX365 - Manual (Page 15)

Woks and Speciality Pans
Use only a flat bottom wok on electric heating elements.
A round bottom wok can be used on the burners with
a support ring. The round bottom wok is unstable
without the ring. Check that the ring does not restrict
air to the burners causing a yellow flame. See Custom
Accessories AWOKRING below.
Specialty pans such as woks, lobster pots, pressure
cookers, griddles, French fryers, etc. must meet similar
design requirements as regular cookware: flat bottom,
balanced, correct size, and proper cover (if applicable).
Custom Accessories
Thermador
® offers several accessories for use on dual
or gas burner cooktops.
AWOKRING - a ring designed to hold a round bottom
wok. It is custom fitted to the shape of the grate.
GG1 - a cast aluminum griddle with a non-stick finish
that spans two burners. It is custom fitted to the grates.
AEGRIDDLE - an anodized aluminum griddle that
spans two glass ceramic electric elements.
For product information, call your local dealer or
800/735-4328
Large or Warped Utensils
PROPER COOKWARE
Page 13
Do not use unusually large or warped utensils such as
canners and stock pots on HI heat for an extended
period of time. This may cause heat build up which can
result in damage to the cooktop or the surrounding
countertop. Once food has reached temperature, turn
the control setting down to maintain the cooking heat.
Use canners and stock pots that have a flat bottom and
extend no more than 2 inches beyond the burner grate.
Canning Tips:
An oversize canning pot can be used on the gas burners
with success following these suggestions:
• Use a canner with a dark or dull finish to reduce heat
reflecting back to the cooktop surface.
• Select a canner with a flat bottom, rather than one
with a concave, convex or rippled bottom.
• Allow at least 3/8 inch of air space between the
canner overhang and the cooktop surface.
• Use the lowest heat setting possible to maintain a
boil or pressure.
• Be sure to cover all containers.
• Follow the canning instructions given in a standard
cookbook or manufacturer’s instructions provided
with the canning jars.
• Use care to prevent burns from the large amount of
steam generated by the canning process.
Look for canners fitting this description:
•
Water Bath Canner: Standard 21 to 22-quart
canners with an 11 to 12-inch diameter and a 9 to
11-inch depth.
• Pressure Canner: Canners vary in size from 8 to
22 quarts with 8 to 11-inch bottom diameters and
a 6-1/2 to 12-inch depth.