Manual Scholtes tm 6040 (page 11 of 30) (English, German, Dutch, French, Italian)

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Description of the heating elements

The heating elements are circular in shape and turn

red in colour only 20-30 seconds after they have been

turned on.

Combined halogen and electrical heating elements.

The cooktop utilises heating elements which are made

up of two halogen lamps and a circular heating ele-

ment. This combination provides ideal heat distribution

across the entire surface of the cooking area without

compromising the advantages of the halogen lamps.

The main characteristic of halogen lamps is that they

produce an instantaneous emission of a large quantity

of light and heat, which means:

• a rapid source of heat similar to that provided by gas

burners;

• an equally rapid elimination of the heat source.

Halogen lamps are extremely easy to use and their

operation is similar to that of other heating elements.

Please refer to the table 1.

Table 1

The control knobs

Each cooking area is equipped with a control knob to

regulate the temperature at any time from a minimum

of 1 to a maximum of 12. The table 1 provides informa-

tion on the settings indicated on the knobs and the

corresponding, recommended uses.

Oval extendable cooking zone operation

(if the hob is fitted with extendable oval zones, see pre-

vious page)

1. set the power using knob "G";

2. place the knob "H" on the following symbols:

a. per utilizzare la sola zona di cottura in-

terna più piccola.

b. per utilizzare la zona di cottura circola-

re.

c. per utilizzare l'intera zona di cottura

ovale.

The “ ON” indicator light (B)

This light comes on when one of the heating elements

has been turned on.

Residual heat indicator light (D)

This light indicates that the temperature of one or more

cooking areas is above 60°C, even thought the ele-

ments have been turned off. Some models come

equipped with four such indicator lights, one for each

of the four cooking areas.

The different functions of the hob

Pos Cooking zone setting

0off

1 to melt butter or chocolate

to heat liquids

for creams and sauces

stews - blanquette - desserts

pasta - rice

steak - fish - omelette

12 fried food

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Scholtes tm 6040 Manual

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