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Cooking zone description
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.
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 residualthe residual
the residualthe residual
the residual
heat indicators stay onheat indicators stay on
heat indicators stay onheat indicators stay on
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
HOBS ET 6004 ET 6124 ET 7424
Cooking zones Power (in W) Power (in W) Power (in W)
Back Right (BR)
I 1800
ID 1800 – B 3000*
I 2400 – B 3000*
Front Right (FR)
I 1200
I 1200 – 600 if BR*
I 1200 – 600 if BR*
Front Left (FL)
I 1800
I 1800
IO 1200/2400 – B 3000*
Back Left (BL)
I 1200
I 1200
I 1200 – 600
Overall power 6000 6600 7200
I
è single induction zone
IO
è oval induction zone
B 3000*
è
the zone can be boosted to 3000 W
600 if BR*
è
the power of the cooking zone is reduced to 600 W as long as the BR zone is boosted
(for example)