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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 bot-

toms can leave discolorations on the glass ceramic surface which are

difficult or impossible to remove.

Always place cookware on the cook-

ing 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 ad-

vantage of residual heat.

Bottom of pans and cooking zones

should be the same size.