
16
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 com-
mands, 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 KBT 6424 DO KBT 8424 DO
Cooking zones
Power
(in W)
Diameter
(in mm)
Power
(in W)
Diameter
(in mm)
Back left
RD 1000/2200 230
Front left
R 1200 140
Back right
R 1200 140 RD 1100/2500 230
Front right
RO 1000/1800 210 R 1200 140
Centre left
RO 1500/2400 210
Centre
R 1800 180
Overall power 6400 7900
H = halogen, R = simple radiant, RO = oval radiant,
RD = dual radiant, RT = triple radiant
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 re-
mains 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.
The following table provides useful indications on how
to use the various cooking zones in the best way possi-
ble.
Power Type of cooking
1 Melted butter or chocolate
2-3 Heating liquids
4 Preparation of creams and sauces
5 Boiling meats, cooking blanquettes, desserts
6 Cooking pasta and rice
7-8-9 Cooking meats, fish, omelettes
10-11 Frying
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