Cooking in the DNA
Cooking is a pleasure to which we attach great importance
Just eggs, flour, sugar, yeast and butter to prepare the dough for one of the typical Italian carnival sweets: the ‘frappe’, which we cooked with the venting hob DNA.
As soon as the oil reached the right temperature, we immersed the pastry rectangles and cooked them, turning them on both sides, until golden brown.
We then drained the puff pastries on paper towels and, once cooled, put them on a plate and sprinkled them with plenty of icing sugar.
All this with the help of the Sirius DNA vacuum hob, which not only ensured flawless cooking thanks to the latest generation induction hob, but also vacuumed and neutralised the smell of the frying.
At the beginning of the cooking process, we used the DNA with the downdraft closed, like a suction plate, but when we started the actual frying phase, we worked with the downdraft open, so that we could more easily suck in the enormous amount of smoke caused by the frappe being immersed in boiling oil.
DNA venting hob with closed and open downdraft
In fact, DNA incorporates a push-up downdraft that can be opened manually: the advantage of this special suction surface is that it leaves the user free to choose the suction mode, depending also on the height of the pan used for preparation.
High suction and odour neutralisation performance is guaranteed by the presence of an on-board brushless motor and grease filters.
Both the induction hob and the downdraft are managed by the touch control with white LEDs on the hob: the central control allows you to choose the suction power, while the sliders on the side allow you to manage the four cooking zones.
The aesthetics of this product complete the picture: the downdraft features a matt black suction grid, which blends in perfectly with the induction hob when closed.