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12
THE CHEF TOP
Using the Chef Top The Chef Top is manufactured from 5mm thick stainless steel designed for a high
heat retention across the plate. The very high cooking temperature makes the Chef
Top ideal for searing meats and vegetables and for oriental style recipes. Some
suggested uses include: steaks, burgers, chicken, fish and other meats, vegetables
such as peppers, mushrooms and aubergines, stir
fries,
kebabs, toasted
sandwiches, naan and pitta breads, fried and scrambled eggs, griddle cakes,
crumpets, English muffins and drop scones.
To assemble the Chef Top:
1 Remove the pan supports that cover the 2 central burners.
2 Screw the feet to the underside of the Chef Top. The two longest feet go to the
rear and the two shortest go to the front (towards the drip tray).
3 Carefully position the Chef Top onto the hob, ensuring that it is seated correctly
and resting on the stainless hob.
Care must be taken when handling the Chef Top. It’s heavy!
Please do not use over dual wok burner
To use the Chef Top:
For instructions on how to season the Chef Top, see next section. The Chef Top can
smoke during use so always turn your extractor hood on before you start cooking.
1 To light the burner. push in and turn the control knob to the large flame position.
Hold the control knob in far 5-10 seconds after the flame has lit to activate the flame
failure device, before releasing.
If the flame extinguishes wait one minute before
attempting to re-ignite.
2 Pre-heat on full power for 5 minutes.
3 Add a small amount of oil and then the food.
4 Adjust the front and back flames as required.
The Chef Top is hottest in the central front and back areas and cooler at the outer
edges. You can control the cooking temperature by moving the food to the outer
edges after the initial searing, similar to the way you would use a barbecue. To avoid
excess spitting use the minimum amount of oil when cooking on the Chef Top.
Use a spatula far turning and serving food. You can also remove any food residues
at the end of
cooking using a spatula. The high temperature of the Chef Top makes
plastic tools unsuitable for use with it. Do not be tempted to move or turn the food
too quickly or often. Wait until the food sears and is released from the cooking
surface before turning.
The following table gives a guide to cooking temperatures and times:
-
These times are purely advisory and will depend on the size and cut of the
food
- Always ensure that food (poultry and fish in particular) is cooked through before
serving.
Food Flame Cooking
Fried egg Low 3 minutes
Aubergine, onions and courgettes (sliced 5mm thick) Medium 10 minutes
Whole prawns (shell on) Medium 5 minutes
Chicken breast Low 17 minutes
Fish (200g) Low 15 minutes
Steak (2,5cm thick) High
High
High
Rare 2 minutes per side
Medium 4 minutes per side
Well done 6 minutes per side
Sauté potatoes Medium 5-7 minutes
Burgers, beef, lamb and vegetables Medium 10 minutes
Using the electric griddle Seasoning the griddle (and Chef Top)
(120cm models only)
Before using the griddle for the first time. It must be seasoned.
If the griddle has not been used for a period of time, it should be re-seasoned.
1 Clean the griddle thoroughly with hot. soapy water to remove any protective
coating.
2 Rinse with a mixture 01 1 litre water and 1 cup white vinegar .Dry thoroughly.
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