Hints and 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 tempera- tures 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 |
| |
|
|
|
3Cookware for induction cooking zones is labelled as |
| |
suitable by the manufacturer. |
| |
Suitability test |
| |
Cookware is suitable for induction cooking, if … |
| |
• ... a little water on an induction cooking zone set to heat |
| |
setting 9 is heated within a short time. |
| |
• ... 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. |
| |
Bottom of the cookware |
| |
The bottom of the cookware should be as thick and flat as |
| |
possible. |
| |
Pan size |
| |
Induction cooking zones adapt automatically to the size of |
| |
the bottom of the cookware up to a certain limit. However |
| |
the magnetic part of the bottom of the cookware must have |
| |
a minimum diameter depending upon the size of the cook- |
| |
ing zone. |
| |
|
| |
Diameter of cooking zone [mm] | Minimum diameter of dish base [mm] | |
|
|
|
210 |
| 180 |
|
|
|
180 |
| 145 |
|
|
|
145 |
| 120 |
|
| |
3The cookware must be placed centrally on the cook- |
| |
ing zone. |
| |
Tips on energy saving
2 Place cookware on the cooking zone before it is switched on.
2 If possible, always place a lid on the cookware.
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