Electrolux EHC944BE Manuel de l'utilisateur - Page 13

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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.

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 discolorations on the glass

ceramic surface which are difficult or impossible to remove.

Energy saving

•

Always place cookware on the cooking zone before it is

switched on.

•

Switch cooking zones off before the end of the cooking time,

to take advantage of residual heat.

•

If possible, always place lids on the pans.

•

Bottom of pans and cooking zones should be the same size.