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OPERATION / USER
The large “Coup feu” solid cast iron plate made of concentric rings allows you to rest
the pan (or even several pans) directly on the surface (g. B, C). It is heated by means
of a gas burner (g. A). The plate is designed to provide a moderately intense heat
which is well distributed over the surface.
This is ideal for slow cooking and particularly for sauces, browning and grilling, heating
dishes or keeping them warm. Switch the burner on 15/20 minutes before use to allow
the cast iron plate to accumulate heat.
You will then be able to use the plate even when switched off for a further 10/15
minutes. The middle of the plate is the area where the highest temperatures are
reached whereas the outer part is cooler. By simply moving the pan from the middle to
the outside of the plate, you can obtain different cooking intensities without regulating
the ame. Pan dimensions permitting, several dishes can be cooked at the same time
(g. C). If necessary it can be used as a handy top, providing ample space for resting
pots and pans.
The hotplate should be cleaned while still warm using the products normally used in
the kitchen for metal surfaces. Rub with a wire pad, following the direction of the satin
nish. Dry well immediately. If you want to give the plate a better appearance, after
cleaning, apply a coat of a specialist cleaning paste / cream.
If you do not intend to use the hotplate for long periods, after normal cleaning apply
a thin lm of liquid parafn (Vaseline oil) with a wad of cotton wool This treatment is
necessary to prevent any formation of surface oxides.
When next turning on the plate you will notice the evaporation of the parafn oil used.
This phenomenon will disappear in a few seconds.
The hotplate may sometimes present phenomena of surface oxidation due to the
presence of humidity, but above all due to lack of use. You are therefore advised to
use it frequently to prevent any oxidation. Never leave the hotplate damp. If the oxi-
dation phenomenon still appears, use lightly abrasive paper to remove the oxidation,
taking care to rub gently, always in the direction of the plate satin nish.
Do not cook food directly on the plate surface. Always use suitable containers.
COUP FEU
Using the Coup de Feu
Cleaning the Coup feu
plate
INSTRUCTIONS FOR USE
– Use of the Coup feu
Fig. A Fig. B Fig. C
The Tepanyaki Plate (g. 14) consists of a stainless-steel plate, suitable for contact
with food [ ] with a uniformity of temperature on the cooking surface and with very
low heat loss. To use the appliance, light the ame below the plate by means of the
corresponding knob (see “Lighting the burners”) and ensure that there is a ame.
Turn the knob to maximum for about 10 minutes and wait for the plate to heat up.
Once this time has elapsed, the plate is ready to start cooking.
By adjusting the ame, there is no limit to your culinary imagination. If you turn the
control knob to the low setting, this allows slow or dietetic cooking. Higher
temperatures are suitable for cooking meat, sh and vegetables. The Tepanyaki Plate
is ideal for Oriental cooking with an optional accessory (lid) needed for this type of
cooking. Some models are supplied with the spatula shown in gure 15, which is
useful both for cooking and for cleaning the plate.
It is recommended to clean the plate thoroughly at the end of each cooking session.
With the plate hot and the ame at minimum, remove the cooking residue using the
scraper provided (g. 15). 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 ue may be cleaned with a soft cloth soaked with a solution of
luke warm soapy water. Rinse and dry after cleaning.
Type of cooking Knob posit Time min.
Egg B 2
Sliced aubergines (0.5 cm thick) B 9 ÷ 13
Sliced potatoes B 5 ÷ 73
Sliced courgettes B 3 ÷ 5
Fish
(sea bream weighing about 200 g) B 15
Hamburger B 10
Beef steak B 3
Porterhouse (2 cm thick) A 5
Gas Tepanyaki Plate
A = cooking area
B = drip tray
Use of the Tepanyaki
Plate
Cleaning and care
Adjuster (Knob)
INSTRUCTIONS FOR USE
– Use of the gas Tepanyaki plate
Fig. 14 Fig. 15
A
B
A max
B medium
C minimum
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