Page 16
SECTION FOUR: USING THE COOKTOP

FLAT-BOTTOM WOK PAN

SPECIALTY COOKWARECOOKING CHART

SUGGESTIONS FOR USING THE CHART

Use the chart on Pages 17 and 18 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.

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. Place the “F” on the accessory
ring facing to the front.
•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 (279 to 305 mm) and
a 9 to 11 inch depth (229 to 279 mm).
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters)), with an
8 to 11 inch base (203 to 279 mm) and
a 6
-1/2" to 12 inch 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 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.