Tips on Cooking and Frying
3Information on acrylamides According to the latest scientific knowl- edge, intensive browning of food, especial- ly in products containing starch, can constitute a health risk due to acrylamides. Therefore we recommend cooking at the lowest possible temperatures and not browning foods too much.
Cookware
•You can recognise good cookware from the bottoms of the pans. The bottom should be as thick and flat as possible.
•Cookware made of enamelled steel or with aluminium or copper bottoms can leave dis- colorations on the glass ceramic surface which are difficult or impossible to remove.
Energy saving
2Always place cookware on the cooking zone before it is switched on.
2If possible, always place lids on the pans.
2Switch cooking zones off before the end of the cooking time, to take advantage of re- sidual heat.
2Bottom of pans and cooking zones should be the same size.
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