AEG 66201 KF-N Panduan Pengguna - Halaman 16

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Tips on cooking and frying

Information about acrylamides

According to the latest scientific research, intensive browning of food, especially

in products containing starch, may present a health risk due to acrylamide.

Therefore we recommend cooking at low 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 discolourations on the ceramic glass surface which are difficult or im-

possible to remove.

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 re-

sidual heat.

Bottom of pans and cooking zones should

be the same size.