Verona Appliances has been featured in a “What You Get” article in the New York Times.
The Real Estate feature by Mike Powell showcases a Verona Double Oven Gas Range in a nearly $1.4 million Rhode Island home.
EDGEWOOD, NEW YORK – March 2016 – EuroChef USA, the exclusive US importer of ILVE and Verona brand cooking appliances, is awarded two Best of 2015 Product awards by Design Journal Magazine for the Verona Classic Professional Style Range and the ILVE RAL Custom Color Program.
“We’re so excited for our brands to be named as part of Design Journal Magazine’s Best of 2015 Products,” says Melissa Haber, Director of Sales & Marketing for EuroChef USA. “Verona Classic and the RAL Custom Color program have been changing the way designers and homeowners bring personality and efficiency into their kitchens, and we are so delighted to be a leader in this revolution.”
Offered in three colors including stainless steel, matte black and gloss red, the Verona Classic models feature a sleek plinth leg, matching colored control panel, an exquisite beveled front plus robust stainless handles and handrail. The elegantly shaped controls add a unique look and ergonomic feel that is certain to become a trademark of fine cooking. The ranges are offered in a full line of dual fuel, gas or electric, with double oven options available for the dual fuel and gas ranges.
ILVE’s RAL Custom Color Program is available for both the Majestic and Nostalgie line. The program allows for consumers to choose from 213 classic RAL colors for both their hood and range, allowing for more personalized options than ever before. ILVE ranges are available in six standard American sizes, 60”, 48”, 40”, 36”, 30”, and a perfect city-sized 24” option in the Nostalgie line. Both single and double oven options are available, as well as dual fuel and all gas connection choices.
The Best of 2015 Products are presented by Designjournalmag.com, the international trade resource for interior designers, architects and facility managers since 1988. The magazine recognizes superior product design of furnishings marketed through architects and interior designers as well as the greatest architecture and design projects worldwide.
About EuroChef: EuroChef USA is the exclusive importer of ILVE and Verona brand cooking appliances in the United States. Since 2001, the EuroChef USA brands offer innovative Italian ranges, ovens, cooktops and ventilation systems that are internationally recognized and exquisitely designed to complement any kitchen. The EuroChef mission is to offer a unique collection of European professional appliances that are affordable, distinctive and of the highest quality. EuroChef USA prides itself on product excellence and the highest quality of customer service for customers around the country.
For more information visit http://eurochefusa.com or https://www.facebook.com/EuroChefUSA
Verona Appliances has helped aid in the renovation of a severely devastated 1912 home, and bring together the new with the old.
In St. Louis, Missouri Period Restoration, a company specializing in historic restoration, sought out to restore the early 1900s home. “The house was in the same family since the 1950s and was given to one of the kids to whom then let it go. It was in severe disrepair and required a major restoration,” said Randy Renner of Period Restoration.
The goal of the renovation was to preserve many of the older, more historic features of the exterior such as the wood windows, slate/tile roofing and copper work while upgrading the interior elements yet still keeping it consistent with the time period. “Kitchens of course are the main thing everyone cares about so the look we achieved on [the Pershing project] was great,” said Renner. “Subway tile throughout, with a copper hood. Not a lot of wall cabinets (period) and counterparts that would be similar to what was around in the early 1900s.”
The kitchen was completed with 36” Verona Dual Fuel Single Oven Range in Matte Black. Period Restoration prides themselves in keeping all of their projects time period correct, and making sure every detail aligns with that vision. “[We are] very mindful of each houses’ style and architecture when doing a kitchen” said Renner. “Our vision for the kitchen lined up with the looks of the Verona range.”
Thank you, Randy and Period Restoration for sharing your Verona Renovation Story and transformation images.
The exclusive accessory package includes:
The CHEFS PAK (VECP1) has a retail value of $599. The griddle (VEGRL200SS) and cutting board (VECB9171) will be available for individual purchase, while the spatula, steamer pan, meat probe and oven mitt are exclusive to the CHEFS PAK.
Verona, crafted in Italy but made for the U.S. market, launches a new fully electric 36” professional range as a part of the Verona Classic series. Verona Classic now available in All Electric The contemporary lines and stunning details combine the very best of industrial design and cooking performance without the need for a gas connection. Offered in three colors, including stainless steel, matte black and gloss red, the fully electric Verona Classic model features a sleek plinth leg, beveled doors, and stainless steel and elegant shaped stainless steel control knobs. The black ceramic glass cooktop is equipped with five sealed elements including a powerful dual element in the center.
The range is fully equipped with a multi-function European convection oven that is easily programmed with the digital clock and timer, delivering the ultimate in professional performance. The multi-function convection oven provides seven cooking modes including three baking modes (Bake, Fan Oven, Convection Bake); three radiant modes (Broil, Convection Broil, Dual Broil) and a Defrost mode.
A full width compartment provides expansive storage capacity while an included Glide Rack makes cooking large, heavy items almost effortless.
What size turkey will fit in my range?
How long should I cook my turkey and on what cycle(s)?
One of the best recipe and cooking guides we love to follow is from Sur La Table at:
The times below are based on roasting the bird (unfrozen), breast side up, at 400°F for the first 30 minutes, then reducing the oven to 325°F and roasting until done. Aim to have the bird done about 45 minutes before serving to allow it to rest for 30 minutes – and time to carve. The times below reflect an unstuffed bird.
Turkey Weight Roasting Time
10 to 12 lb. 1 3/4 to 2 1/4 hours
12 to 14 lb. 2 to 2 1/2 hours
14 to 16 lb. 2 1/4 to 2 3/4 hours
16 to 18 lb. 2 1/2 to 3 hours
18 to 20 lb. 2 3/4 to 3 1/4 hours
20+ lb. 3 to 3 3/4 hours
How do I know if my turkey is done?
A meat thermometer is the best way to determine when the turkey is properly cooked. The breast should register 165°F and the thigh, 175°F.
Cook with stuffing or not?
According to Epicurious, “If the bird is removed from the oven before the stuffing reaches 165°F, some bacteria could remain alive and make you and your guests sick and unfortunately, getting the stuffing all the way up to 165°F is a little trickier than you might think.” A good alternative is to make the stuffing separate – but use the drippings from the bird in the gravy and a bit in stuffing as well to moisten and add that flavor.
Will brining reduce cooking time?
In some cases, brining can cause a turkey to finish faster – a meat thermometer is best method for telling if a turkey is safely cooked to its moist perfection.
Verona and ILVE ovens use True Convection cooking which means that the turkey will roast evenly on all sides. Many people do not baste in between with convection as the even airflow insures the Turkey will stay moist without the interruption. Each time an oven door is opened, the cooking temperature drops and it takes longer for the meal to roast – increasing the chance for it also to dry out. So frequent basting could have the opposite impact of drying out the meat instead of keeping it sealed/moist. The best method is to sear and seal at 400 degrees first and then slow roasting without opening the door unless necessary. There are even cooking thermometers that measure wirelessly or wired outside the oven so you don’t even need to open door to see if it’s done.
Once the turkey is done, true convection cooking prevents flavor transfer so you can safely warm your casseroles on multiple shelves as the turkey rests for 30-45 minutes.
Look below for some of our favorite resources for tips, recipes and more for planning the perfect Thanksgiving feast.
Follow Verona Appliances’s board Thanksgiving Recipes, Tips & Crafts on Pinterest.
Kurt von Kahle, chef and culinary appliance consultant from Kurt’s Kitchen, spoke to EuroChef about one of the hottest technologies for pro chefs – induction cooking. Induction cooking technology was first introduced at the Chicago World Fair in the early 1900s, but hadn’t received much popularity until it was perfected in the year 2000.
Many consumers are unaware of all the great benefits that induction cooking has to offer, so we reached out to Chef Kurt for a Q&A.
Q: Why is induction cooking considered “the hottest new thing” for pro chefs? How could this be applicable for consumers as well?
A: I wouldn’t consider it new for chefs. Many Hotels or off premise small kitchenettes have provided Induction Cooktops for years. In these areas, Ventilation was an issue and in a commercial setting, a fire suppression system was required. Since an Induction top doesn’t produce a heat that can cause fire, it works out well in these environments. Another application is on buffets where the food can be kept in a pan on display simmering over an induction top. This is used in some Whole Food Stores in their prepared food department. In fine dining where there used to be table side flame dishes such as Bananas Foster, the open flame is not allowed anymore so induction has been the go to for safety and consistency.
Q: Do certain recipes work better on induction cooktops than traditional gas or electric ranges? Why?
A: Two of the big selling points for cooktops are High Heat and Low Simmer. Depending on the pan selection, the high heat for searing is exceptional on Induction. Low Simmer can run at a constant instead of a ‘Surging’ effect that typical electric burners provide. Compared to Gas, the cooktop or range top has to offer the highs and lows that are more costly and require more powerful ventilation.
Q: What makes induction a safer choice for consumers?
A: Can’t cause a fire even if you wanted to!
Q: Are induction cooktops still pricey? Are they expensive to fix?
A: Yes but weigh this against a more powerful range top with a great low simmer along with installation of adequate ventilation. Now there are more induction cooktops in the industry, so availability of parts along with training for service people nationally has increased making service less expensive.
Q:For consumers that enjoy wok cooking, how can they get that same even cook they would get with wok rings and round-bottom wok pans?
A: Place a flat bottom wok on the cooktop and cover with a lid for a minute during the heat up period.
Q: Some interviews suggest that the controls and cook settings on induction cooktops can be tricky, do you agree?
A: They are no different than electric glass tops on the market. The biggest issue is for consumers to keep the control area dry, don’t place utensils, towels or hot pans on the the controllers. If your hands are cold, wet or covered with flour or some food it may not allow the controls to see or register your fingers.
Verona 36″ Single Oven Electric Range was featured in the “Industry News” section of Retail Observer August 2015 edition. To view the article, click here.
Verona, crafted in Italy but made for the U.S. market, launches a new series of 36” professional ranges with contemporary lines and stunning details that combine the very best of industrial design and cooking performance. Offered in three colors, including stainless steel, matte black and gloss red, the Verona Classic models feature a sleek plinth leg, matching colored control panel, exquisite beveled front plus robust stainless handles and handrail. The elegantly shaped controls add a unique look, and ergonomic feel that is certain to become a trademark of fine cooking. The panel behind the controls is color-matched with the chosen range finish. The ranges are offered in a full line of dual fuel, gas or electric. The dual fuel and gas options are also available with a choice of a double oven.
The ranges are fully equipped with a European convection oven that is easily programmed with the digital clock and timer, delivering the ultimate in professional performance. The multi-function convection oven provides seven cooking modes including three baking modes (Bake, Fan Oven, Convection Bake); three radiant modes (Broil, Convection Broil, Dual Broil) and also a Defrost mode. Convection cooking helps to prepare meals faster, and in less time than a conventional oven.
A full width compartment provides expansive storage capacity while a standard Glide Rack makes cooking large, heavy items almost effortless.