Thermador PRD486JDGU Use and Care Manual - Page 23
Specialty Cookware, Suggestions For Using the, Recommendations
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Specialty Cookware Figure 21: Flat-bottom Wok Pan 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. Figure 22: Round-Bottom Wok in Support Ring • 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. 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. 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 61/2" to 12" depth (165-305mm). English 18
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