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FRENCH TOP
The 15,000 Btu/hr French Top
is an optional feature that
provides a 22-inch cooking
surface with the hottest temper-
ature under the center plate and
the lowest temperature near the
edges. This design makes it
possible to use several pans at
once for a variety of cooking
tasks. For example, fry chicken
towards the center, while
simmering a sauce in one
corner and keeping vegetables
warm in a different corner.
Place the pan or pans towards
the edge according to their
contents and quantity.
W OLF F RENCH T OP F EATURE
French Top center plate
FRENCH TOP
OPERATION
• To use the French Top, push
and turn the knob counter
clockwise until you hear the
clicking sound of the igniter
lighting the burner. When you
hear the burner ignite, turn the
knob clockwise to the "HIGH"
setting. Preheat for 25 to 30
minutes before cooking on it.
This allows the solid cast iron
plate to heat thoroughly.
• To raise or lower the cooking
heat, slide the pan either
toward or away from the center
plate. This gives you total
control over the most delicate
sauces. It is not necessary to
adjust the flame height.
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 set of
rings also provide thermal
breaks in the cast iron that
distributes the heat in a graduat-
ing intensity, hottest in the
center and coolest around the
edges.
BEFORE USING FOR
THE
FIRST TIME
• Turn on ventilation hood.
• 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.
• Clean surface with detergent
and warm water. Rinse and dry.
Maintain it as you would a cast
iron skillet; keep it free from
moisture. Spray a light mist of
vegetable oil on a towel or
cloth. Wipe the surface with
this light coating of oil.
• It is normal for the cast iron
to darken with use to a bluish/
black color.