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Tips on Cooking and Frying

Information on acrylamides

According to the latest scientific knowledge,

intensive browning of food, especially in prod-

ucts containing starch, can constitute a health

risk due to acrylamides. Therefore we recom-

mend cooking at the lowest possible tempera-

tures and not browning foods too much.

Cookware

• You can recognise good cookware from the bot-

toms of the pans. The bottom should be as thick

and flat as possible.

• Cookware made of enamelled steel or with alumin-

ium or copper bottoms can leave discolorations on

the glass ceramic surface which are difficult or im-

possible to remove.

Energy saving

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 residual

heat.

Bottom of pans and cooking zones should be

the same size.