Tips on Cooking and Frying
3Information 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
•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 discolorations on the glass ceramic surface which are difficult or im- possible to remove.
Energy saving
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Always place cookware on the cooking zone before it is switched on.
If possible, always place lids on the pans.
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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