Tips On Cooking And Frying; Cookware For Induction Cooking Zones - Electrolux 88131 K-MN User Manual

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Tips on Cooking and Frying

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 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
3
* Cookware for induction cooking zones is labelled as suitable by the manufacturer.
Suitability test
Cookware is suitable for induction cooking, if ...
• ... a little water on an induction cooking zone set to heat setting 14 is heated very
quickly.
• ... a magnet sticks to the bottom of the cookware.
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 bot-
tom of the cookware automatically. However, depending on the cooking zone size, the-
magnetic part of the bottom of the cookware must have a minimum diameter.
Diameter of cooking zone
3
The cookware must be placed centrally on the cooking zone.
[mm]
210
180
145
suitable
+
+
+*
+*
-
-
Minimum diameter of dish base [mm]
180
145
120