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Tips on cooking and frying
Information 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
bottom 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.
Energy saving
Always place cookware on the cooking
zone before it is switched on.
If possible, always place lids on the pans.
Switch cooking zones off before the end
of the cooking time, to take advantage of
residual heat.
Bottom of pans and cooking zones
should be the same size.
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