tips on cooking and frying electrolux 11
Tips on cooking and frying
Information about acrylamides
According to the latest scientific re- search, intensive browning of food, especially in products containing starch, may present a health risk due to acrylamide. Therefore we recommend cooking at low temper- atures 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 bottoms can leave discolourations on the ce- ramic glass surface which are diffi- cult or impossible to remove.
