INNOVATION Scandinavian

Designed for precision

The Fusion Volcano Wok™ burner is different to most wok burners. It generates a vast amount of heat and effectively directs it to the base of the pan, rather than around the sides. This instantaneous heat transfer will help you to create the perfect wok dishes in your own home.

5

YEAR WARRANTY ON ALL ASKO COOKING APPLIANCES

With an ASKO Cooktop you will have perfect control of your cooking. Every inch of an ASKO Cooktop has been crafted for precision. Whether you’re after traditional gas or modern induction, cooking has never been so simple!

90cm Black Glass Volcano Gas Cooktop HG1935AD

Cooktop Technology

Concentrated Wok Burner

The flame is concentrated toward the base of the wok, lessening the chance of stewing your veggies with the heat in the base and not up the side.

Spill Zone

ASKO Gas Cooktops feature a spill zone. If you over-boil your water, this will be contained on the cooktop in its own area and makes it easy for cleaning.

Energy Efficient

Real Bridge

TM

ASKO’s flexible Bridge Induction™ zones let you bridge two cooking zones to create one large zone, completely without cold spots.

Induction Timer

Each zone on ASKO Induction Cooktops has its own timer and will turn off automatically. Set and forget! Use this in conjunction with Auto boil for great results.

CHOOSE YOUR COLOUR:

Chocolate lava puddings

Cooking with steam

Cooking with steam is gentle on food and preserves vitamins and nutrients. With ASKO’s Combination Steam Ovens, you can combine convection with steam or use just hot air or steam.

CHOOSE YOUR COLOUR: Stainless

SERVES 6

• 200g dark chocolate (must be 70% or higher)

• 100g butter (chopped) plus some for greasing

• 3 XL eggs

• ½ cup caster sugar

• 2 tbsp self-raising flour

• 1 tsp vanilla extract

• Pinch of salt

• Crème fraiche or double cream for serving

1. Grease 6 x half cup (or 125ml) capacity ramekins with butter and set aside on the stainless steel tray.

2. Place the chocolate, vanilla and butter into a metal or glass bowl. Place bowl in the Combi Steam Oven and select the Full Steam function. Set the temperature to 50°C. Allow to melt for 6-7 minutes then stir until smooth and glossy. Remove from the oven.

3. Then select the Combi Steam 1 function. Set the temperature to 200°C. Let it preheat.

4. Combine the eggs with the chocolate, one egg at a time. Mix until combined.

5. Stir through the sugar and salt with a wooden spoon or spatula.

6. Fold through the flour until just combined.

7. Divide the mixture between the ramekins.

8. Bake in the oven on the middle shelf for 12 minutes.

9. Remove and serve on a side plate or saucer (as the ramekins will be hot) with a big dollop of cold crème fraiche or double cream.