|
|
 |
|
E
T I E N N E C A U M A R T I N
F R E N C H R A N G E S
|
 |
When
you select a Caumartin kitchen range, you select
a truly professional product, a real chef's range.
If, until now, you prided yourself on being an excellent
cook, the Caumartin range will let you express yourself
more fully. First of all, you'll discover the amazing
possibilities of the hotplate and the simmer plate,
the basic secret of great cooking: between 400 and
500 degrees at the hottest point, 200 degrees on
the rim. You'll never look back again.
Now with this plate, whose burner is offset to improve
the temperature gradient, you have at your disposal
all temperature ranges for sealing, slow cooking,
protracted simmering, or for keeping several dishes
hot at the same time. The dish server space will
let you place plates on the hotplate rim and the
guardrail, keeping the dish at the ideal temperature
until ready to serve. The spacious oven (20-7/8 x 20-7/8 x 11in.)
and its outstanding heating characteristics will
let you cook large pieces of meat, while you can
open the oven door as often as you need to just
peek or baste with no temperature drops, while the
reverse air system will keep your gratinées
from burning.
We're sure you'll like such complementary functions
as the plancha griddle, the smooth or ribbed grill
plate or the lava rock grill that will let you cut
down on grease and fat.
And lastly, the bain-marie, steamer, frying, braising/broiling
and cooking pan combination will let you hone your
cooking skills to a very, very fine edge - both
as regards nouvelle cuisine and traditional dishes.
|
|
|
|
|
|
|
|
