SECTION FOUR: USING THE COOKTOP
Specialty Cookware
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.
ROUND-BOTTOM WOK IN SUPPORT RING
COOKING RECOMENDATIONS
•Woks – Either flat based or round bottom woks with the accessory ring can be used on models without a
•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
SUGGESTIONS FOR USING THE RECOM- MENDATIONS
Use the chart 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.
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.
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