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B A C
A
B
C
A=MAX - B=MED -
C=MIN
INSTRUCTIONS FOR USE OF THE GAS FRY-TOP
The Fry-Top is composed of a special stainless steel plate (20/64” thick), specially designed to have temperatures
evenly distributed over the whole surface so that it may be exploited to the full. The plate also has hygienic advantages.
Another merit is the high heat accumulation of the plate, with very low heat loss.
To use the appliance, light the fl ame below the plate by means of the corresponding knob (see “Lighting the burners”)
and ensure that the fl ame is burning. Leave the knob in this position for about 10 minutes at the most and wait for the
plate to heat up. Once this period has elapsed, the plate is ready to start cooking.
By adjusting the fl ame, there is no limit to your culinary imagination. If you turn the knob to minimum, you can do
slow cooking or types of cooking in which you want to maintain the organoleptic properties of the foods unchanged.
Higher temperatures are suitable for cooking meat, fi sh and vegetables.
The Fry-Top plate is ideal for Japanese Tepanyaki cooking: the special lid needed for this type of Oriental cooking
is available as an optional accessory. Some models are supplied with the spatula shown in
F i g u r e 9
, which is useful
both for cooking and for cleaning the plate.
CLEANING AND CARING FOR THE FRY-TOP
It is recommended to clean the plate accurately at the end of each cooking session. With the plate hot and the fl ame
at minimum, remove the cooking residue using the scraper provided. 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 fl ue may be cleaned with a soft cloth soaked with a solution of lukewarm water and ammonia.
Rinse and dry after cleaning.
F i g u r e 8
F i g u r e 9
F i g u r e 1 0
COOKING TABLE
(purely indicative values after 10’ preheating with the burner at maximum power)
K n o b p o s i t i o n ( f i g . 1 0 ) Ty p e o f c o o k i n g
B egg in 2 minutes
B sliced aubergines (3/16” thick) from 9 to 13 minutes
B sliced potatoes from 5 to 7 minutes
B sliced courgettes from 3 to 5 minutes
B fi sh (gilthead of about 0.4 lb) in 15 minutes
B hamburger in 10 minutes
B steak in 3 minutes
A T-bone steak (4/5” thick) in 5 minutes
A = c o o k i n g a r e a
B = d r i p t r a y
C = e x h a u s t f l u e f o r c o m b u s t i o n f u m e s