Sub-Zero Sealed Burner RangeTop - Manual (Page 20)

20
W O L F S E A L E D B U R N E R R A N G E T O P
O P E R AT I O N
F R E N C H TO P
The 4.6 kW (286 g/h) French Top is an optional
feature that provides a 559 mm 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 different
corner. Place the pan or pans toward the edge
according to their contents and quantity. Refer
to the illustrations below.
The cooking surface is made of polished cast
iron that is an excellent heat conductor. The
several rings allow for the solid surface to
expand with the heat while remaining flat. The
rings also provide thermal breaks in the cast
iron that distribute the 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.
HIGH
HIGH
HIGH
LOW
LOW
LOW
LOW
MED MED
French Top heating zones
French Top
Center Plate
French Top center plate
S E A S O N T H E F R E N C H T O P
Clean surface with detergent and warm
water. Rinse and dry.
Turn on the ventilation hood five minutes
prior to using the French Top.
The French Top needs to go through a
”burn in” period. Turn on the French Top
for 30 minutes to clean oils from the
bottom side of the surface. After 30
minutes, turn the French Top off and
allow it to cool.
To season, spread a light coating of peanut
or vegetable oil on a towel or cloth. While
surface is still slightly warm, apply oil
evenly until it is absorbed into the cast iron.
Use oil sparingly; too much oil will smoke
excessively when heated and leave a
gummy coating that will have to be
removed. Avoid using olive oil; it leaves
a gummy residue.
It is normal for the cast iron to darken with
use to a bluish-black color.
When this seasoning technique is applied
correctly, 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.