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Tips on cooking and frying
3
Information about acrylamides
According to the latest scientific research, in-
tensive browning of food, especially in prod-
ucts containing starch, may present a health
risk due to acrylamide. Therefore we recom-
mend cooking at low 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 discolourations
on the ceramic glass surface which are difficult or
impossible to remove.
Energy saving
2
Always place cookware on the cooking zone
before it is switched on.
2
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.
7
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