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Section Five: Using the Wok
ABOUT THE WOK
(Available on models PSC484WK and P24WK)
A ventilating hood of adequate CFM ca-
pacity vented to the outside of the house
is recommended 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
instructions 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.
• 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 along both sides
of the burner tube.
• 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
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 with a paper towel
to the entire surface, inside and out.
Do not use corn or olive oil.
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 again or storing.
Do not scour seasoned surface; scouring removes
the protection.
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WOK