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.
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
•Canners and Stock Pots — Select one with a base diameter that extends no more than 2” (51mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters), with an 11” to 12” base
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an 8” to 11” base
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.
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.
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