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Page. 22
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 23 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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