AEG 6410KF Руководство по установке и эксплуатации - Страница 12

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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 bot-

toms can leave discolourations on the ceramic glass 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.