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Stockpot
2 handled vessel roughly same diameter as height. Used for: Boiling, Simmering, Blanching, Bain-marie, Steaming. Perfect for preparing soups and broths it also allows excellent temperature control (95-100°C), retaining aromas and flavours.

BROIL
To cook the food by placing it, for a short while, a measured distance below the broiler. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods such as sprinkled bread crumbs or grated cheese toppings.



Ruffoni S.r.l.
Via Magenta, 5 - P.O.Box 11
28887 Omegna (Vb) - Italy
Tel: +39 0323 61990
Fax: +39 0323 866109

 
 by www.studiokey.it