Sub-Zero SRT484CG - Manual (Page 18)

18
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 15,000 Btu/hr (4.4 kW) French Top is an
optional feature that provides a 22" (559)
cooking surface with the hottest temperature
under the center plate and the lowest tempera-
ture 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.