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Tips on cooking and frying
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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.
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 bot-
toms can leave discolourations on the ceramic glass surface which are
difficult or impossible to remove.
Energy saving
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Always place cookware on the cook-
ing zone before it is switched on.
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If possible, always place lids on the
pans.
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Switch cooking zones off before the
end of the cooking time, to take ad-
vantage of residual heat.
2
Bottom of pans and cooking zones
should be the same size.
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