7
Tips on cooking and frying
3Information about acrylamides
According to the latest scientific research, in-
tensive browning of food, especially in prod-
ucts containing starch, may present a health
risk due to acrylamide. Therefore we recom-
mend cooking at low temperatures and not
browning foods too much.
Cookware
•You can recognise good cookware from the bot-
toms of the pans. The bottom should be as thick
and flat as possible.
•Cookware made of enamelled steel or with alumin-
ium or copper bottoms can leave discolourations
on the ceramic glass 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 residual
heat.
2Bottom of pans and cooking zones should be
the same size.