Thermador PC48 - Manuel (Page 22)

Section 5: WOK OPERATION
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.
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.
CONTROL KNOB
20
About the Wok
Control Knob
• There are no fixed positions on the knob between
HI and LO.
• Press and turn the knob counter-clockwise to the
LITE position.
• An audible click will be heard as the igniter lights
the pilot light.
• When the burner ignites, adjust the knob to the
heat setting.
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.
WOK
(Available on 24” and 48” models)