Tips on Cooking and Frying

3 Information on acrylamides

According to the latest scientific knowledge, intensive browning of food, especially in products containing starch, can constitute a health risk due to acrylamides. Therefore we recommend cooking at the lowest possible temperatures and not browning foods too much.

Cookware for induction cooking zones

Cookware material

Cookware material

Suitable

 

 

Steel, enamelled steel

yes

 

 

Cast iron

yes

 

 

Stainless steel

if appropriately labelled by the manufacturer

 

 

Aluminium, copper, brass

---

 

 

Glass, ceramic, porcelain

---

 

 

3 Cookware for induction cooking zones is labelled as suitable by the manu- facturer.

Suitability test

Cookware is suitable for induction cooking, if …

•... a little water on an induction cooking zone set to heat setting 9 is heat- ed within a short time.

•... 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.

Bottom of the cookware

The bottom of the cookware should be as thick and flat as possible.

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