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17171717171717
U
S
E
R
GB
INSTRUCTIONS FOR USE
Fig. 15
A
B
C
Type of cooking
Knob posit
(g. 16)
Time min.
Egg B 2
Sliced aubergines (0.5 cm
thick)
B 9 ÷ 13
Sliced potatoes B 5 ÷ 7
Sliced courgettes B 3 ÷ 5
Fish (sea bream weighing
about 200 g)
B 15
Hamburger B 10
Beefsteak B 3
Porterhouse (2 cm thick) A 5
A = max
B = med
C = min
Cleaning and caring for the FRY-TOP
It is recommended to clean the plate thoroughly at the end of each coking 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 lukewarm water and
ammonia. Rinse and dry after cleaning.
Fig. 16
Del et e
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