
GB
16
Cooking zone description
Induction zones
Induction is the fastest cooking method available.
Unlike traditional cooking zones, the induction zone
does not heat up the glass surface. The pan itself is
the heating element: the pan evenly transfers heat to
its contents as long as it is made of ferromagnetic
material.
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 TK 642 I CL
TK 63 I T BI
TKN 63 I T BI
Cooking zones Power (W) Power (W)
Back left R 1400 I 1200
Front left I 1200
Back right I 1800 / B 3000
Front right R 1800 I 1200/B 3000/B 4000
Front central I 1800
Overall power 7400 7000
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 (+,-).
As long as the temperature of the cooking zones
remains above 60°C, even after use, the residual
heat indicators stay on(the power display indicates
H) to prevent the risk of burns.
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
3
Reheating liquids
4 Preparation of creams and sauces
5 Cooking stews, blanquette, desserts
6 Cooking pasta and rice
7
8
Sealing meat, fish, omelettes
9 Fried food
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