Cooking zone description
Radiant zones
This type of burner consists of several coils that guarantee the even distribution of heat over the bottom of the pan and ensure the success of all cooking on low heat: simmering, sauces or reheating.
HOBS |
| ET7134 | ET6004 | |||
Cooking zones |
| Power |
| Diameter | Diameter | Diameter |
| (in W) |
| (in mm) | (in mm) | (in mm) | |
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Back left | RD 1000/2300 |
| 230 | 2300 | 210 | |
Front left | R | 1400 |
| 160 | 1200 | 140 |
Back right | RO 1100/2000 |
| 210 | 1400 | 160 | |
Front right | R | 600 |
| 100 | 1800 | 180 |
Overall power |
| 6300 |
| 6700 | ||
| H = halogen, |
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| R = simple radiant, |
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| RO = oval radiant, |
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| RD = dual radiant, |
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The table below features information on how to use the zones to their full potential.
Power | Type of dish | |
1 | Melted butter or chocolate | |
2 | Reheating liquids | |
3 | ||
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4 | Preparation of creams and sauces | |
5 | Cooking stews, blanquette, desserts | |
6 | Cooking pasta and rice | |
7 | Sealing meat, fish, omelettes | |
8 | ||
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9 | Fried food |
Each zone is controlled:
•by a selector key whose silk screen printing reproduces the cooking zone drawing,
•and by a power adjustment set comprising two parts
A specific key controls the extension of the zones (concentric or oval).
As long as the temperature of the cooking zones remains above 60°C, even after use, the residual heat indicators stay on(the power indicator displays H) to prevent the risk of burns.
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