Section 5: WOK OPERATION
About the Wok
(Available on 24” and 48” models)
A ventilating hood of adequate CFM capac- ity vented to the outside of the house is rec- ommended for installation above this cooktop or wok. For most kitchens with a wall mounted hood, a certified hood rating of not less than 940 CFM is recommended. The hood must be installed according to installation in- structions furnished with the hood and local building code requirements.
DESCRIPTION
Your new Thermador Professional Wok‚ has a heavy cast iron burner typical of those used in restaurants.
BTU Output for the Wok Burner
•HI is equivalent to 30,000 BTU / HR using natural gas (24,500 BTU / HR using Propane).
•LO is equivalent to 10,000 BTU / HR.
Pilot Light Igniter
The igniter will spark and ignite the pilot light.
•The pilot light will be on for about 45 seconds to 1 minute, then the safety valve opens and the burner lights.
CONTROL KNOB
WOK
Control Knob
•There are no fixed positions on the knob between HI and LO.
•Press and turn the knob
•An audible click will be heard as the igniter lights the pilot light.
•When the burner ignites, adjust the knob to the heat setting.
FLAME DESCRIPTION
•The burner flame color should be blue with no yellow on the tips. It is not uncommon to see orange in the flame; this indicates the burning of airborne impurities in the gas and will disappear with use.
•The flame should burn completely around the circular, cast iron burner.
•If the flame is uneven, flutters, makes excessive noise or lifts, check to see if the burner ports are clogged. Use a straightened paper clip wire or needle to open the ports if they are clogged. Never use a toothpick; it could break off in the port.
•Contact an authorized service technician if an inefficient flame persists.
•When used with Propane gas (LP), a slight pop may be heard a few seconds after the burner is turned off. This is normal and usually occurs after the wok has been on for awhile.
PREPARING THE WOK PAN
1.The first time the wok pan is used, clean the surface with hot soapy water to remove the protective oil coating. Dry thoroughly.
2.Apply a light coat of vegetable oil (not corn or olive oil) with a paper towel to the entire surface, inside and out.
3.Heat the pan on a medium setting until the surface turns golden brown, about 20 seconds. Cool. Wipe off excess oil.
4.Repeat this procedure several times to seal the pores of the metal. This prevents the steel from rusting and keeps the food from sticking.
5.Wipe off excess oil before using or storing. Do not scour seasoned surface; scouring removes the protection.
20
