Tips on Cooking and Frying
3
Information 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 bottoms of the pans. The
bottom should be as thick and flat as possible.
• Cookware made of enamelled steel or with aluminium or copper bot-
toms can leave discolorations on the glass ceramic surface which are
difficult or impossible to remove.
48