USER’S MANUAL
Highly valued by chefs because of their fast heating and ease of use, gas flame burners have always
been traditional heat sources for cooking in large kitchens. Other heat sources have appeared in
recent years but just as many users still prefer gas. It offers many advantages; gas provides a
fast increase in temperature. The height of the flame can be checked easily at a glance in order to
increase or reduce its power. Accessories such as wok rings and simmer & griddle plates may be
used over gas burners.
GAS HOB
Lacanche gas hobs for cook’s stoves are fitted with burners of different power. These automatically
stabilised flame burners offer a very low slow setting to facilitate simmering or high heat for quick
sealing. Depending on their rating, they are suitable for various types of utensils.
Semi fast burner :
is recommended for small sauceboats, small saucepans or blini pans for example.
A trivet can be placed on the pan support to provide greater stability for smaller pans.
Fast and intensive burners :
are ideal for shallow frying pans, saucepans and cooking pots. Their
high output provides very fast increases in temperature and very flexible use.
Ultra fast burner :
is a high-power burner. It is especially recommended when using large pans and
woks for dishes that have to be sealed quickly (fricassees, fritters, grilled meat).
You will quickly learn how to use the various types of burners to achieve optimum cooking.
Description :
The burners are arranged on a stainless steel hob in various configurations depending on the model
(See Figures below). Each burner is fitted with a thermocouple safety cut-out.
This device switches off the gas supply if the flame is accidentally extinguished.
The various types of burners can be identified by their respective diameter.
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Cormatin - Ft 120a - GB - Rév 07 - Modifié le : 07/10/2013 29/44
