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Cooking zone description
• The "Quickring" radiant zones comprise circular heating elements whose filament turns red.
Unlike halogen zones, radiant cooking zones take longer to turn red. We recommend their use for
simmering and slow-cooking.
Cooking zone control
The cooking zones feature touch controls to ensure the correct supply of energy according to time:
the cooking zones do not heat constantly, but rather in pre-set sequences. This feature has many
advantages: the utmost reliability, extremely quick temperature rises and accurate control, ideal for
cooking over very low heat and for delicate dishes.
What cookware to use
All types of cooking utensils can be used. However, we do recommend you use saucepans with a
thick and very flat base - such as copper and stainless steel sandwich bases or heavy duty bases
tapered slightly inward for example - and to avoid at all costs all cookware with irregular rough bases
which could scratch the glass surface. For best results, you should match the size of the cookware
to the diameter of the respective cooking zone, indicated on the glass hob surface. This will
ensure considerable savings on energy and shorter cooking times. It is also preferable that you
cover your cookware with a suitable lid to speed up the rise in temperature.
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Using the cooking zones
very fierce (steaks, to bring liquids to the boil, etc.)
fierce (fish, omelettes, etc)
moderate - simmering (pasta and rice on reaching boiling point, potatoes,
stews, blanquette, vegetables, fruit, soups, sauerkraut, hotpots, etc.)
low (to reduce sauces, scrambled eggs, keeping food warm, etc.)
very low (melted butter, melted chocolate, etc.)
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