Creda S930E - Manual (Page 5)

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Using the cooking zones
The "Haloring" cooking zone comprises a circular halogen lamp for the optimum distribution of the heat radiated. Its
properties are similar to those of gas burners, making it ideal for quick frying over a high flame, frying and all other cooking
processes requiring a rapid rise in temperature.
The "Quickring" radiant cooking zone comprises several coils that guarantee the distribution of the heat over the
bottom of the cookware. The stable and homogeneous distribution of heat will guarantee the success of all cooking on low
heat. simmering, sauces or reheating.
Cooking zone control
Halogen zones and radiant zones feature touch controls with 15 stages to ensure the correct supply of energy according
to time: the cooking zones do not heat constantly, but rather in pre-set sequences. Consequently they offer the utmost
reliability, extremely quick temperature rises and accurate control, ideal for cooking over very low heat and for simmering
delicate dishes.
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.).
• Use pans with a very thick flat bottom so they adhere fully to the heating zone.
• The diameter of the pans must match the diameter of the cooking zone so that all the available heat can be used.
• Avoid at all costs all cookware with irregular rough bases which could scratch the glass surface.
• It is preferable that you cover your cookware with a suitable lid to speed up the rise in temperature.
What cookware to use