Manual Boretti Fornuizen 2007 (page 92 of 100) (English, German, Dutch, French, Spanish, Spanish)

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Fry-top

The Fry Top is a multifunctional griddle on which

an enormous range of dishes can be prepared. A

DVD has been made about the Fry–Top so that

you can discover exactly how it works, what the

possibilities are, and how to clean it. This DVD

can be watched as streaming video on the web-

site, but will also be included with your range. If

the DVD has inadvertently not been included, you

can request a copy from Boretti.

Ignite the Fry–Top burner and select a low set-

ting. After 8 – 10 minutes the Fry–Top is ready

for use. Next, evenly spread a little oil on the grid-

dle (never use butter on the Fry–Top) after which

you can put the food directly onto the griddle. Fry-

ing will be slower on the Fry–Top, yet the dish will

not start to simmer. Because the food is seared

quickly, it loses less moisture.

Cleaning the Fry Top

When the food is ready, remove it from the Fry–

Top and pour a little water onto the Fry–Top before

leaving to enjoy your food. The water will soak any

food residues, which you can then scrape off with

the spatula included. It will make clean–up much

easier. Beware of steam that will rise from the

Fry–Top – it is hot! When the griddle has cooled

down almost completely, spray on a little Fry–Top

cleaner and scrub with the steel wool pad inclu-

ded. Finally, use a moist cloth and your Fry–Top

will be like new. If necessary, use a soft scrubbing

pad for the small nooks and crannies.

Coupe de Feu

The Coupe de Feu is made of solid cast iron, and

allows one or more pots or pans to be placed

directly onto the cooking surface. The plate is he-

ated by a sub–surface gas burner. The plate will

generate heat which is not too intense beneath

the pan, and will distribute it evenly across the

cooking surface. This makes it possible to cook

a dish slowly. This is especially useful for dishes

like sauces and braised dishes. Light the burner

approximately 5 minutes before use, so that the

cast iron plate will have plenty of time to heat

up. The same amount of time is needed for the

plate to cool down. The middle of the Coupe de

Feu is hottest, and the edges will be cooler. If you

require a more intense heat, you can also choose

to remove one or more rings. Without constantly

needing to adjust the knob, this allows you to de-

termine the amount of heat generated.

Caution: It is normal that the Coupe de Feu will

show a little surface rust after time. We recom-

mend regularly rubbing the Coupe de Feu with a

little oil to prevent this. The rings, or any other

cast iron parts, should never be cleaned in the

dishwasher.

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Boretti Fornuizen 2007 Manual

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