Tips on cooking and frying
3 Information about acrylamides
According to the latest scientific research, intensive browning of food, especially in products containing starch, may present a health risk due to acrylamide. Therefore we recommend cooking at low 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 discolourations on the ceramic glass surface which are difficult or impossible to remove.
Cookware for induction cooking zones
Cookware made of | suitable |
Steel, enamelled steel | yes |
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Cast iron | yes |
Stainless steel | if appropriately labelled by the manufacturer |
Aluminium, copper, brass | |
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Glass, ceramic, porcelain | |
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3 Cookware for induction cooking zones is labelled as suitable by the manufacturer.
Test of suitability
Cookware is suitable for induction, if …
•... a little water is heated on an induction cooking zone set to heat setting 9 within a few seconds.
•... a magnet sticks to the bottom of the cookware.
3 Certain cookware can make noises when being used on induction cooking zones. These noises are not a fault in the appliance and do not affect operation in any way.
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