Instructions for Use

Page. 18
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 19 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.