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Tips on Cooking and Frying
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Information on acrylamides
According to the latest scientific knowl-
edge, intensive browning of food, especial-
ly 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 bottoms can leave dis-
colorations on the glass ceramic 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 re-
sidual heat.
2
Bottom of pans and cooking zones should
be the same size.
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