Manual Scholtes the 761 ix (page 45 of 50) (English, German, Dutch, French, Italian)

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Using the cooking zones

Cooking zone description

• The "Haloring" halogen zones comprise a circular quartz tube within which a tungsten

filament is "protected" by a halogen gas, along with a circular heating element. The

cooking zones ensure the immediate visibility of their operation and provide instant

heat.

We recommend you use these zones to cook dishes requiring fierce heat and for

rapidly heating up small quantities of food.

• 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

Halogen zones and radiant zones are controlled by means of the corresponding control

knobs that 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.

1-2 very low (melted chocolate, melted butter,

keeping delicate sauces warm, like hollandaise,

Béarnaise, etc.)

2-3 low (keeping food warm, scrambled eggs,

etc.)

4-5 moderate (simmering, etc.)

5-6 moderately high (to reduce sauces on

reaching boiling point, etc.)

6-7-8 high (soups, fried eggs, Wiener schnitzel,

cooking pasta and rice on reaching boiling point,

etc.)

9-10 fierce (steak, fish, omelettes, etc)

11-12 very fierce (to boil large quantities of

water; to fast boil water for cooking pasta, rice and

hard-boiled eggs, cooking greens, etc.)

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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Scholtes the 761 ix Manual

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