GB
16
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 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
HOBS TI
6533
Cooking zones
Power (in W)
Back Right (BR)
I 1200
Central Right Zone
I 1800 – B3000 – B4000*
Back Left (BL)
I 1800
Overall power
7000
I
è
single induction zone
IT
è
Triple induction zone
B 4000*
è
the zone can be boosted to 4000 W
Summary of Contents for TI 6533/HA
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