Tips on cooking and frying
3Information about acrylamides
According to the latest scientific research, intensive browning of food, espe- cially in products containing starch, may present a health risk due to acryla- mide. Therefore we recommend cooking at low temperatures and not browning foods too much.
Cookware
•You can recognise good cookware from the bottoms of the pans. The bot- tom should be as thick and flat as possible.
•Cookware made of enamelled steel or with aluminium or copper bottoms can leave discolourations on the ceramic glass surface which are difficult or impossible to remove.
Cookware for induction cooking zones
Cookware material
Cookware material | Suitable |
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Steel, enamelled steel | yes |
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Cast iron | yes |
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Stainless steel | if appropriately labelled by the manufacturer |
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Aluminium, copper, brass | |
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Glass, ceramic, porcelain | |
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3Cookware 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.
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 opera- tion in any way.
Bottom of the cookware
The bottom of the cookware should be as thick and flat as possible.
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