17Tips on Cooking and Frying
Tips on Cooking and Frying
3
Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, espe-
cially in products containing starch, can constitute a health risk due to acryla-
mides. Therefore we recommend cooking at the lowest possible 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 bottoms can
leave discolorations on the glass ceramic surface which are difficult or impos-
sible to remove.
3 Unsuitable cookware for pan and multi-ring recognition
– Glassware, earthenware or ceramic ware
– Pots and pans with uneven bottoms
– Cookware with diameter smaller than 12 cm.
If you would nevertheless like to use the cookware mentioned above, you can
switch off the automatic pan and multi-ring recognition.
Energy saving
2 Always place cookware on the cooking
zone before it is switched on.
2 If possible, always place lids on the pans.
2 Switch cooking zones off before the end of
the cooking time, to take advantage of re-
sidual heat.
2 Bottom of pans and cooking zones should
be the same size.
