Tips On Cooking And Frying - Electrolux EHD 80170 P User Manual

Tips on Cooking and Frying

Information on acrylamides
According to the latest scientific knowl-
edge, intensive browning of food, espe-
cially in products containing starch, can
constitute a health risk due to acryla-
mides. Therefore we recommend cook-
ing at the lowest possible temperatures
and not browning foods too much.
Cookware for induction cooking zones
Cookware material
Cookware material
Cast iron
Steel, enamelled steel
Stainless steel
Multi-layer pan bottom
Aluminium, copper, brass
Glass, ceramic, porcelain
* Cookware for induction cooking zones
is labelled as suitable by the manufac-
turer.
Suitability test
Cookware is suitable for induction cooking,
if ...
• ... a little water on an induction cooking
zone set to heat setting 9 is heated very
quickly.
• ... a magnet sticks to the bottom of the
cookware.
Diameter of cooking zone
The cookware must be placed centrally
on the cooking zone.
[mm]
210
180
145
suitable
+
+
+*
+*
-
-
Cookware base
The bottom of the cookware should be as
thick and flat as possible.
Pan size
Up to a certain limit, induction cooking zones
adapt themselves to the size of the bottom
of the cookware automatically. However, de-
pending on the cooking zone size, the mag-
netic part of the bottom of the cookware
must have a minimum diameter.
Minimum diameter of dish base [mm]
electrolux 15
180
145
120