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My Meile electric cooktop, model 433 doesn't seem to heat up high enough to get a Wok cooking properly for a stir fry. I know about getting instant heat with the 9. feature but is there any way to get higher heat from this cooktop?

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Dear lindamj

You should throughly read the mannual if u have still, it should help else you can always use the net for more details and facts about it. For best results results use google search. I am sure by spending a few min on net will surely all problems.

Thankyou

Posted on Feb 10, 2008

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These usally preset to makers specks if u wann mod them sum u can give more gas but its tricky and not all can do it bestto have the guy coem out see if u can do sumthing like this so it can get super hot but doing so cuses house fires if its to much

Posted on Feb 10, 2008

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Posted on Jan 02, 2017

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My Neff T67S76NO hob has a Wok burner problem, I think. The inner ring flames are fine but the outer ring can't be turned above half on before the flames start to go ragged. The more it's turned up th


it sounds to me that u need to reduce pressure although u say pressure is correct try reducing pressure and see what happens i presume u use bottle gas L P G?............in any case the flame shud not ever lift of burner and flame doesn't need to touch pan to cook hope this helps

Jan 07, 2014 | Cooktops

Tip

Shrimp fried rice ala Mobi


Before we get to the recipe let me go over the reasons why I decided to post this tip: I love food. All kinds of food. This ain't my first dog and pony show. I been around the culinary block. In the past I tried to duplicate Chinese cuisine with limited success because I thought Chinese food came out of a can you drain and heat up then dump on hard noodles and sprinkle soy sauce on. Yeppers I can remember the first time I ever ate Chinese food. It was the year 1963. Kennedy ain't been shot yet. The Cuban missile crisis was in full swing. My neighbors built a bomb shelter on the canal. I ain't makin this stuff up. Latino music was blastin on my AM radio late at night while I felt the warm breeze and smelt the warm salty water spray out of the bay. A family from New York City moved in down the road from us. The dad was a truck driver, the mom was a Jersey hottie (not unlike that nice lady in the cooking show "bitchin kitchen" Yep she talked and acted just like her) who wore tight pants with zippers from her belly button to her bottom. Don't ask me how that worked. One hot summer day over at their house I was introduced to chicken chow mein with crunchy noodles and soy sauce. Prior to that I had never seen or ate anything like that in my life and it was deeelish!! Of course my grandmother who alternated cooked collards or navy beans and cornbread on a daily basis thought that kinda food was demonized. Every thang was demonized with her. We won't go there. Ok maybe later!! LOL The food that day ingrained in my mind the taste of Chinese food forever. Like I said I bought a wok, let it rust, got disgusted in an earlier life, and totally gave up on ever cooking Chinese food; but I didn't ever stop eating it. I always wondered why cooking Chinese at home was so tough. Was it the cooker? The Pan? The technique? Hell no it was the training!! Enter Mr Al Gore's internet!!! Hello YOU TUBE !!! Need I say more? Well yeah, but right now I want another beer: Stir Fry Particular: Ingredients: 2 tablespoons olive oil 1/4th cup cleaned cooked shrimp thawed with tails removed. 1 tsp salt 1 tsp garlic powder 1 tsp sugar 1 tablespoon Soy sauce 1 Tablespoon Oyster sauce 2 cups cooked rice 1/4th cup finely chopped carrots 1/4th cup finely chopped celery 1/4th cup finely chopped onion 2 large eggs 3 finely chopped green onions Directions: Add olive oil to hot pan. add the finely chopped carrot,celery, onion and some of them chopped green onions. Cook for 3 minutes. Add 2 scrambled eggs and cooked shrimp. Cook for 3 or 4 minutes. Alternate into the pan the rice and the spices, stir that food! Add Oyster sauce. Add the soy sauce. Dump on the rest of them green onions and stir fry another minute. Place in covered dish. Note: It takes about 5 to 7 minutes tops so you gotta have your ingredients lined up and ready. Move the food to a large cover-able dish. Clean your mess. By that time the food will be just right. I was able to prepare this on a Wok I purchased with the money I made on FixYa. Special thanks to: Cooking with Kai on YouTube Friday night I was bound and determined to make a tiny delight. It is an eggplant/ground pork dish. It was awesome, but I feel like I should have used smaller pieces than suggested in the video I am about to post. I gotta say though this made the eggplant almost have a mushroom taste it was so good. The spices and directions were spot on but the eggplant was a bit underdone on my part. on a lighter note my daughter wanted to make some fried Won tons. We gave it a try using the recently required used wok from Bend,Or. That's right people I now own the nicest used wok I ever seen. This dude has size came with the utensils and a lid. Even a ring!. We used won ton rappers and simply applied Philly cream cheese to them. Sealed um and fried um. Oh yea como vah yall ! These were beautamous !!! Last Wednesday night I cooked some sweet and sour chicken wings. I added oil to the wok and heated up oil. I added in my wing pieces and fried them 10 minutes, drained them to paper towel. I cleaned the wok and got ready for phase 2 baby! I added my sweet and sour sauce and partyed on: This is an excellent recipe from Kai. I tried this one and it is a hit : aa5434d.jpg I made some southern fried chicken, dirty rice, mashed taters, turnip greens and cornbread Sunday. I used my cast iron fry pan as always. The wok kept the fried chicken nice and warm. Placed it on the back burner. Yep even being used as just a food holding container it is bad to the bone. Captain's log 11-17-10 Sunday began like any other day in the portable city. It was dry and nice, not too cold, My Auburn tigers just won the SEC west crown. As usual I did my greens and turnip thing. I held out my dark meat and a couple of wings to shift gears into a new phaze people: KFC That's right people, Korean fried chicken. I dumped my chicken frying oil into the Wok. I dipped them pieces of chicken in cornstarch with seasoned salt added. I fried em 4 pieces at a time for 10 minutes total. Here is the kicker: In a big stainless bowl I added half a cup of sugar, 2 tablespoons of lemon juice, 2 teaspoons of Sambal Oelek, and 1/4th cup of ketchup. Stirred it up good. As the pieces were coming out the wok I added em to the Sambal sauce. This tasted BETTER than the BEST Buffalo wings I have ever had!!! Wok on! You might wonder where I got the spicy chili paste from. Asian market baby! Right here in Mobile on Azalea road! I got this recipe off the www world wide web and it along with some more videos is HERE Captain's LOG 11-19-10 PEOPLE!!! Tonight I did what I want to call a 5 spice Cornish delight. For the sauce I used some homemade beef broth made with the pan drippings from a T-Bone steak I cooked last night and the broth left over from wed nights Moo Goo throwdown. To a third cup of that I added 2 tablespoons soy sauce, 1 tablespoon corn starch, 1 tablespoon oyster sauce, 1 teaspoon sesame oil ,1 teaspoon dark soy, 1 teaspoon fish sauce, 1 /8th teaspoon five spice powder, and a dash of sambal. Stirred that sauce well. I chopped up the leftover chicken (about a cup of boned cornish game hens I had left over from tuesday) and heated it in the wok with a little ginger and garlic minced fine. Then I pulled that out for a sec and tossed in the oiled pan some finely chopped carrot, broccoli, bell pepper, and green onions, about a cup in all. I cooked that till the veggies were tender and added a wee bit of my homemade beef broth and the chicken. I shoved all aside in that pan and slowly added in my sauce till it thickened. I made some rice to go with it. I gotta say that five spice powder is one of them Chinese cooking secrets! I put just a hint into the recipe. It was awesome!!!! That is all. Party on!!! Yeah Baby!! LOL 7acbe8e.gif

on Oct 09, 2010 | Cooktops

1 Answer

What is the difference between cooking with a frying pan and using a wok to make stir fry.


A carbon-steel wok will give better results than a frying pan if you want to make a good stir fry. Not just from a taste point of view but also because it's much easier to flip the food around in a wok. In a frying pan it just shifts it to the other side and a key point of stir fry cooking is the movement.

Feb 18, 2013 | Home

2 Answers

I am really getting into wok cooking but have you got any tips for me?


Wok cooking is a really healthy and tasty way to cook but you have to know what you're doing otherwise it could all burn and stick. Take a look at this article that gives 10 tips to better wok cooking.

http://www.tigersandstrawberries.com/2006/01/16/stir-fry-technique-ten-steps-to-better-wok-cookery/


Feb 18, 2013 | Home

1 Answer

Do you need to use oil when you are cooking in a wok?


Yes you do need some oil for wok cooking otherwise the food will just stick to the sides of the wok and burn. The secret is to pre-heat the wok before you add the oil. Then pour a bit of oil in and tip the wok around until you have coated the sides. Then you can add the food. Make sure that you stir constantly to avoid burning.

Feb 18, 2013 | Home

1 Answer

What is a wok? They talk about them all the time in cooking programs.


A wok originates in china and is a round bottomed vessel that is often associated with stir frying.

Jan 10, 2013 | Home

1 Answer

The Grill side on my electric cooktop doesnt seem heat up enough


I had the same problem with the 45" Jenn Air downdraft cook top. The installation of the ductwork from the stove to the outside of the house was not properly installed. The stove is appr 18' from an outside wall and the flow of air was hampered by
too great a bend in the ductwork at the point below the stove on the underside of the house and the pipe going to the outside wall. I believe that was corrected with more curve in the vent work, making for a smoother flow of air. Make sense?

Jan 07, 2010 | Jenn-Air JED8230 Electric Cooktop

1 Answer

Miele KM 320 G gas cooktop ignitor


I had a similar problem and discovered that the control knob had fried itself, most likely due to liquid penetration down the shaft of the control knob and into the control knob electronics. Inside is a printed circuit board with resistor, diode and a rheostat. The surface of the board was charred beyond repair.
To trouble shoot the problem, open the cook top and hook the burner in question to one of the known good control knobs. If it ignites, then it is the control knob electronics. If it doesn’t, then there is something wrong with the igniter.
Note: The 2-zone Wok Burner had a different control knob that the other burners.
To open the cook top, do NOT loosen any of the Phillips screws on the sides. Here are the instructions from the user manual:
Disassembly
Shut off gas supply, disconnect the manifold pipe, disconnect the electrical power. Remove pan supports, burner heads and burner rings. Remove control knobs.
In the event that the hob is built in, undo the bracket clamps underneath the work surface. Lift the hob on to the work surface. Unscrew the venturis on the high-speed and super high-speed burners using a 20 mm wrench. Lift and remove the burner rings and burner base plates. Disconnect the wires from the ignition plugs. Keep the wire from dropping into the undertray by inserting it in one of the slots in the burner supports.
Remove the three screws securing the dual ring wok burner. Remove the wok burner base plate. Lift the ceramic tray from the hob.
Note: Each regulator shaft is equipped with a black ring. This ring may cling to the rubber seal in the ceramic tray. Check and remove the rings from the rubber seals.
To order parts, call 1-800-245-8215, 8:30 AM to 5:00 PM EST

Mar 04, 2009 | Miele 35 in. KM326G Gas Cooktop

1 Answer

Jenn-Air JGD8130


i have the same problem.. jgd8130.. can i change out the burners or orfices..etc to make one or two of the burners for more btu's? ro9beam2002@yahoo.com

Mar 09, 2008 | Kitchen Ranges

1 Answer

Jenn-Air JGD8130


The problem is the pot(s) is too far from the heat. Jenn-air needs to make a burner cover that is closer to the burner for boiling water...

Nov 08, 2007 | Jenn-Air JGD8130 Gas Cooktop

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