9
Surface Operation
The optional french top provides a graduated cooking surface with the hottest temperature under the center plate and the lowest temperature
near the edges. This design makes it possible to use several pans at once for a variety of cooking tasks. For example, fry chicken toward the
center, while simmering a sauce in one corner and keeping vegetables warm in a diff erent corner. Place the pan or pans toward the edge
according to their contents and quantity.
The cooking surface is made of polished cast iron that is an excellent heat conductor. The ring allows for the solid surface to expand with the
heat while remaining fl at. The ring also provides thermal breaks in the cast iron that distribute heat in a graduated intensity, hottest in the
center and coolest around the edges. To protect the cast iron surface from moisture, it is necessary to “season” the french top prior to use. This
seasoning process as well as general use will change the appearance of the french top.
Seasoning the French top prior to initial use
•The french top is shipped with a protective oil coating the surface. Use hot water and detergent to clean. Rinse and dry.
•If you have a ventilation hood, turn it on fi ve minutes prior to using the french top.
• The french top needs to go through a “burn in” period. Choose the appropriate control knob. Push and turn the knob
counter clockwise
. Leave
the french top on for 30 minutes to clean oils from the bottom side of the surface. After 30 minutes, turn the unit off and allow to cool.
• To season, spread a light coat of vegetable oil on a towel or cloth. While the surface is still slightly warm, apply oil evenly until it is absorbed into
the cast iron. Be careful not to apply too much oil. Excess oil will leave a gummy residue that will have to be removed.
•It is normal for the cast iron to darken with use to a bluish-black color.
When this seasoning technique is applied correctly, food spatters will not stain and the surface will be protected from moisture. Its appearance
darkens with use, a sign that the french top has been fully tempered and is properly seasoned. Regular maintenance will become easier.
French top Operation
•If you have a ventilation hood, turn it on fi ve minutes prior to using the french top.
• Push and turn the appropriate control knob counter clockwise to the HIGH setting. You will hear the clicking sound of the igniter lighting the
burner.
•Preheat for 25 to 30 minutes before cooking. This allows the solid cast iron plate to heat thoroughly.
• To raise or lower the cooking heat, slide the pan either toward (higher heat) or away (lower heat) from the center plates. This gives you control
over the most delicate sauces. It is not necessary to adjust the fl ame height.
•When cooking is complete, turn the knob clockwise to the OFF position.
Cooking Tips
•Always cook in pans. Do not cook food directly on the surface.
•Never remove the center plate while cooking.
•When bringing large amounts of water to a boil, it is faster to do it on one of the surface burners
FRENCH TOP (select models)
CAUTION
NEVER
leave pans on a high heat zone unattended. Be careful
when cooking food in fat or grease - it can become hot enough to
ignite.
