Wolf DF304 Guide D'utilisation Et D'entretien page 19

SURFACE OPERATION
French Top
The French top is a graduated cooking surface with the
highest temperature under the center plate. Always use
cookware, do not cook food directly on the surface. For
higher cooking heat, place cookware closer to the center
and for lower heat, closer to the edges. Refer to the illustra-
tion below.
To protect the surface from food splatters and moisture, it is
necessary to "season" the French top prior to use.
Season French top:
The French top has a protective coating that must be
1
removed before use. Use hot water and mild detergent
to remove. Rinse and dry.
Push and turn the control knob counterclockwise to HI
2
and heat for 30 minutes. After 30 minutes, turn knob to
OFF and allow to cool.
While the surface is slightly warm, pour a small amount
3
of peanut or vegetable oil on a paper towel and spread
evenly.
LOW LOW
HIGH
MED HIGH MED
HIGH
LOW LOW
French top heating zones.
CENTER
PLATE HOOK
Center plate removal.
FRENCH TOP OPERATION
The stainless steel cover must be removed prior to
operation.
Turn on ventilation.
1
Push and turn the control knob counterclockwise to HI.
2
The igniter will begin to click until the burner is lit.
Allow to preheat for 30 minutes.
3
CAUTION
Never leave pans on a high heat zone unattended.
Be careful when cooking food in fat or grease; it can
become hot enough to ignite.
FRENCH TOP CARE
• Clean the entire surface after each use while slightly
warm. Wipe with mild detergent and water. Rinse and
dry.
• After each use, reapply a small amount of peanut or
vegetable oil on a paper towel and spread evenly.
• Occasionally, remove seasoning. Apply a small amount
of white vinegar and water to the surface while slightly
warm. Scrub and repeat until excess oil has been
removed. Reapply a small amount of oil for seasoning.
• The French top burner is located below the center plate.
To remove, use the center plate hook supplied with the
range as shown in the illustration. Never remove the
center plate while cooking.
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