18
Tips on cooking and frying
3Information about acrylamides
According to the latest scientific research, intensive browning of food,
especially in products containing stark, may present a health risk due to
acrylamide. Therefore we recommend cooking at low temperatures and
not browning foods too much.

Cookware for induction cooking zones

3Cookware 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.
3Certain cookware can make noises when being used on induction cook-
ing zones. These noises are not a fault in the appliance and do not af-
fect operation in any way.
Pan size
Induction cooking zones adapt automatically to the size of the cook-
ware bottom up to a certain limit. However the magnetic part of the
cookware bottom must have a minimum diameter depending upon the
size of the cooking zone.
3The cookware must be placed centrally on the cooking zone.
Cookware made of suitable
Steel, enamelled steel yes
Cast iron yes
Stainless steel if appropriately labelled by the manufacturer
Aluminium, copper, brass ---
Glass, ceramic, porcelain ---