User manual

Tips on Cooking and Frying

3 Information on acrylamides

According to the latest scientific knowledge, intensive browning of food, es-

pecially in products containing starch, can constitute a health risk due to

acrylamides. Therefore we recommend cooking at the lowest possible tem-

peratures and not browning foods too much.

Cookware

• 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 discolorations on the glass ceramic surface which are difficult or

impossible to remove.

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

residual heat.

2 Bottom of pans and cooking zones

should be the same size.