Tips on cooking and frying
3Information 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 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.
Cookware for induction cooking zones
Cookware made of | suitable |
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Steel, enamelled steel | yes |
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Cast iron | yes |
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Stainless steel | if appropriately labelled by the manufacturer |
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Aluminium, copper, brass | |
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Glass, ceramic, porcelain | |
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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 cooking zones. These noises are not a fault in the appliance and do not affect operation in any way.
Pan size
Induction cooking zones adapt automatically to the size of the cookware 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.
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