Description of cooking zones
Halogen elements
This type of element transmits heat through the radiation of the halogen lamp which it contains. It is held in high regard because of its properties which are similar to the typical characteristics of gas: rapid response to commands, instant display of power.
The radiant elements
This type of element is made up of many coils which guarantee the uniform distribution of heat on the bottom of the pot, to ensure perfect cooking on low heat: stews, sauces or dishes that require reheating.
HOBS | EC 6005 | ||
Cooking zones | Power |
| Diameter |
| (W) |
| (mm) |
Back Right | R 1400 |
| 180 |
Front Right | R 1800 |
| 200 |
Back Left | R 1100/2500 |
| 250 |
Front Left | R 600 |
| 120 |
Centre |
|
|
|
Right |
|
|
|
Total power | 6300 |
|
|
| R = radiant | ||
The following table provides useful indications on how to use the various cooking zones in the best way possible.
Power | Type of cooking |
1 | Melted butter or chocolate |
Heating liquids | |
4 | Preparation of creams and sauces |
5 | Boiling meats, cooking blanquettes, desserts |
6 | Cooking pasta and rice |
Cooking meats, fish, omelettes | |
Frying |
Each cooking zone is activated by a power adjustment device which is made up of a double key
The extension of the cooking zones (concentric or oval) is activated by means of key provided.
As long as the temperature of the cooking zones remains above 60°C, even after they have been switched off, the residual heat indicators, which are located near the relative cooking zone, remain on to prevent you from getting burnt.
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