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
•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
2 Always place cookware on the cooking zone before it is switched on.
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2 Switch cooking zones off before the end of the cooking time, to take advantage of residual heat.
2 Bottom of pans and cooking zones should be the same size.
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