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Tips on cooking and frying

Information about acrylamides

According to the latest scientific research, intensive browning of food, espe-

cially in products containing starch, may present a health risk due to acryla-

mide. 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 bot-

tom 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 impossible 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

residual heat.

Bottom of pans and cooking zones

should be the same size.