Officine Gullo ELG 90, Instructions For Installation And Use Manual

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The fry-top (fig. 14) consists of a stainless-steel plate, suitable for contact with food
[ ] with a uniformity of temperature on the cooking surface and with a very low heat
loss. To use the appliance, light the flame below the plate by means of the correspon -
ding knob ( see “Lighting the burners” ) and ensure that there is a flame. Turn the knob
to maximum for about 10 minutes and wait for the plate to heat up. Once this time has
elapsed, the plate is ready to start cooking.
By adjusting the flame, there is no limit to your culinary imagination. If you turn the con -
trol knob to the low setting, this allows slow or dietetic cooking. Higher temperatures are
suitable for cooking meat, fish and vegetables. The Fry-Top plate is ideal for Oriental
cooking with an optional accessory (lid) needed for this type of cooking.
Some models are supplied with the spatula shown in figure 15, which is useful both for
cooking and for cleaning the plate.
It is recommended to clean the plate thoroughly at the end of each cooking session.
With the plate hot and the flame at minimum, remove the cooking residue using the
scraper provided (fig. 15). Pour a little water onto the plate and, still using the scraper,
continue cleaning the plate. Once the water has completely evaporated, repeat the
same operation even several times until the desired result is obtained. It is extremely
important to clean the plate when it is quite hot.
The black enamel flue may be cleaned with a soft cloth soaked with a solution of
lukewarm water and ammonia. Rinse and dry after cleaning.
Type of cooking Knob posit Time min.
B 2
B 9 ÷ 13
B 5 ÷ 73
B 3 ÷ 5
B 15
B 10
B 3
Egg
Sliced aubergines (
0.5 cm thick
)
Sliced potatoes
Sliced courgettes
Fish
(
sea bream weighing about 200 g
)
Hamburger
Beef steak
Porterhouse (2 cm thick) A 5
FRY-TOP A GAS
A = cooking area
B = drip tray
Functioning of the ap-
pliance
Cleaning and care
Adjuster (Knob)
INSTRUCTIONS FOR USE
– Use of the gas fry-top
Fig. 14 Fig. 15
A
B
A max
B med
C min
Officine Gullo 18