Bertazzoni        Bosch        CornuFé        Gaggenau        La Cornue        Thermador Bertazzoni Cucina Bertazzoni Emilia-Romagna, home of the Bertazzoni Company for over 100 years, is one of the great culinary regions of Italy. Famous for prosciutto di Parma, exquisite salamis, pastas, Parmesan cheese and balsamic vinegar; in short, finely crafted foods that are in demand the world over. The region also boasts some of the richest soil in Italy, producing abundant tomatoes, white truffles, wild mushrooms, greens, legumes and a dazzling array of fruits. With such a rich culinary heritage it is no wonder that the Bertazzoni ranges and cooktops are designed to provide such superb cooking tools, tools that are equally well suited to preparing the diverse foods that are part of the modern American culinary tradition. Rangetops and Cooktops The two most important tools for successful cooking are power and control. Power (high BTU’s) is essential for searing, sautéing, stir-frying and bringing liquids to a boil. Control (lower BTU’s) is essential for cooking without burning foods. A variety of burners provide both the versatility and accuracy required for all types of cooking. 15,000 BTU – Multi-Sector Burner Powerful heat is provided when both the 12,000 BTU outer and 3,000 BTU inner rings are engaged. Either burner can be turned off to provide the appropriate amount of heat for simmering to finish cooking and develop flavor. Additional burners include: 11,000 BTU – Rapid Burner 6,500 BTU – Semi-Rapid Burner 3,400 BTU – Auxiliary Burner – Simmer rate 750 BTU Additional accessories include Wok Ring, Cast Iron Simmer Plate, Cast Iron Griddle and Removable Stainless Steel Griddle with Cover. Ovens Bertazzoni large capacity gas ovens with a Convection option provide exceptional results for baking, roasting and multi-rack cooking. The infrared gas broiler can be used to perfectly broil a thick steak, tender fish or a large tray of vegetables or shrimp. Igniting the Oven The burners on both the cooktop and in the oven feature a safety ignition system called a thermocouple. The thermocouple is a valve that has to stay open in order for the gas to flow and it can only stay open when it is heated. This is why you have to depress the knob of the burner in the ignition position for a few brief seconds. When lighting the oven or the broiler the oven door must be cracked open and left open for a minute until the thermocouple is properly heated. When lighting the oven or broiler, always turn the temperature knob to the maximum position and turn the mode knob to either oven or broiler. Convection or Non-Convection It always takes a little time to get used to new appliances and if you have not cooked in a gas oven before you may be surprised by the speed with which foods cook. When using the regular mode you will have best results cooking on one rack using standard recipe temperatures, however check for doneness a little in advance of the recipe time to avoid overcooking. Convection will be especially useful when you want to cook on multiple racks at one time with even results. When cooking with multiple pans, stage the oven when it is cold to make sure everything fits. The Convection recipes featured in this section of the website can all be used when cooking with a Bertazzoni. [Return to Top]