7
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.
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.
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
ET7134
ET6004
Cooking zones
Power
(in W)
Diameter
(in mm)
Diameter
(in mm)
Diameter
(in mm)
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,
R = simple radiant,
RO = oval radiant,
RD = dual radiant,
