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Firing types
To every dish its cooking
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Cooking with stainless steel plate
With this solution, the fire heats the stainless steel plate (6 mm thick) by conduction and then directly the food, reaching the ideal cooking temperature quickly (230/250° in just 7 minutes) and evenly distributed over the entire surface.
- Rapid heating thanks to broadband burners
- Light and healthy cooking: it is cooked directly on the griddle, with no added oil or fat, so the food retains its nutritional properties and flavor
- Hygiene: stainless steel plate does not rust
- Easier cleaning: the griddle has holes at the height of an internal gutter into which cooking fat flows
- Saving: heat from the flame does not dissipate, allowing gas consumption to be cut down.
Cooking with griddle
To check if the plate is ready to use, pour drops of water on it. If these break down into micro particles and disperse along the plate, it means that the ideal temperature has been reached; if, however, the droplets evaporate instantly, wait a few minutes.
Cook fatty meats such as ribs over moderate heat, which need time to cook inside and remove excess fat. Meats for slaughter (cattle and pigs) need high temperatures, while white meats (chicken, turkey, rabbit) need moderate heat. Fish takes less time than meat and should be cooked over low heat, as should vegetables.
Heat the plate and wash it with water and vinegar, helping with a scraper to remove any scale.