AEG 64130 K-MN Benutzerhandbuch - Seite 9

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Tips on Cooking and Frying

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.

• 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

discolorations on the glass ceramic surface which are difficult or impossible to re-

move.

Always place cookware on the cooking zone be-

fore 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.

Tips on Cooking and Frying