17Tips on Cooking and Frying
Tips on Cooking and Frying
3Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, espe-
cially in products containing starch, can constitute a health risk due to acryla-
mides. 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 discolorations on the glass ceramic surface which are difficult or impos-
sible to remove.
3Unsuitable cookware for pan and multi-ring recognition
–Glassware, earthenware or ceramic ware
–Pots and pans with uneven bottoms
–Cookware with diameter smaller than 12 cm.
If you would nevertheless like to use the cookware mentioned above, you can
switch off the automatic pan and multi-ring recognition.
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.