Thermador PRD606WCSG Instructions for Use - Page 31
Specialty cookware, Suggestions for using the surface burner, cooking recommendations
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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. Canners and stock pots • Select one with a base diameter that extends no more than 2'' (51 mm) 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 6½'' to 12'' depth (165 - 305 mm). 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 the 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 surface burner cooking recommendations • Use the chart beginning on page 30 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® 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. Page. 29