Lacanche Vougeot - Volnay, Общее руководство

Страница: 32 / 45

Page 32 of 45 – US –
G
AS SURFACE BURNERS
H
ighly 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.
L
acanche gas hobs for cook’s stoves are fitted with burners of different ratings. 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.
S
emi fast burner: is recommended for small sauceboats, small saucepans or blinis pans for example. A reducing
adapter can be placed on the pan support in order to obtain greater stability (§ accessories)
F
ast 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.
U
ltra-fast burner: is a high-power burner. It is especially recommended when using large utensils up to 40 cm in
diameter for slow cooked dishes (pot au feu, cassoulet, jams, etc.) or 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.
D
escription:
T
he burners are arranged on a stainless steel hob in various configurations depending on the model. Each burner is
equipped with electric ignition.
T
he various types of burners can be identified by their respective diameter.
Designation Burner diameter
Ultra fast Ø 107 mm
Intensive Ø 90 mm
Fast Ø 72 mm
Semi fast Ø 55 mm