Hob
| Number of burners/cooking zones |
4 |
| Hob type |
Ceramic hob |
| Residual heat indicator |
Y |
| Number of electric cooking zones |
4 |
| Top surface type |
Glass-ceramic |
| Burner/cooking zone 3 diameter |
210 mm |
| Burner/cooking zone 2 diameter |
180 mm |
| Burner/cooking zone 1 diameter |
145 mm |
| Burner/cooking zone 3 power |
2100 W |
| Burner/cooking zone 2 power |
1700 W |
| Burner/cooking zone 1 power |
1200 W |
Oven
| Number of ovens |
1 |
| Oven power source |
Electric |
| Interior light |
Y |
Design
| Control position |
Front |
| Built-in display |
N |
| Storage compartment |
Y |
| Control type |
Rotary |
Ergonomics
| Timer type |
Mechanical |
| Easy to clean |
Y |
| Timer |
Y |
Cooking functions & programs
| Conventional cooking |
Y |
| Top and bottom heating |
Y |
| Grill |
Y |
| Convection cooking |
Y |
Additionally
| Energy efficiency compliance |
A |
60 x 60 cm, 4 radiant zones, Vitroceramic, White
<b>Energy rating</b>
De’Longhi cookers have been designed with special care for low Energy consumption. Innovative technologies and insulations allowed Energy consumption performances among the lowest available in the market.
<b>BUILDING-IN</b>
All the De’Longhi free standing collection has been developed and approved to be used as building-in, in contact with furniture in the kitchens.
<b>OVEN LIGHT</b>
The light within the cavity allows to see and check food cooking.
<b>TRADITIONAL COOKING</b>
The heat coming from the top and bottom heating elements makes this function ideal for cooking pizzas, cakes, roast of any type and greasy meats like duck and goose.
<b>GRILL</b>
Ideal for browning and grilling food that needs high temperatures on surfaces like veal and
beef steaks, filet, hamburger and all vegetables.
<b>DEFROSTING</b>
Using the fan function only spreads air uniformly and evenly throughtout the cavity to defrost quickly frozen food.
<b>FAN GRILL</b>
Using the fan cooking function together with the grill makes gratining and grilling faster, with a better heat distribution, leaving the surface of foods unburnt.
<b>CONVENTION COOKING WITH FAN</b>
Using the fan with top and bottom heating elements spreads heat uniformly inside the oven and is particularly suitable for foods demanding the same level of coking both inside and outside, like rollroasts, legroasts and fishes, also set on different levels.
