Tips on Cooking and Frying
3 Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, especially 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 bot- toms can leave discolorations on the glass ceramic surface which are difficult or impossible to remove.
Energy saving
2
2 If possible, always place lids on the pans.
2 Switch cooking zones off before the end of the cooking time, to take ad- vantage of residual heat.
2 Bottom of pans and cooking zones should be the same size.
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