User manual

9
You can hardly get by cooking without oils
& fats. They are transporters of avours
and, particularly when frying vegetables,
meat and sh, act as a heat conductor. The
downside, they often sizzle and spit. The
fat molecules that are released also move
through the air. If they are not ltered out,
they settle on furniture and objects in the
kitchen and living space as grease, and
form a sticky, unhygienic lm. The soiled
surfaces can only be properly cleaned with
great eort.
Mmmm ... how good does that smell!
Odours play a very important role in
cooking. However, after cooking, or even
in other living areas such as the bedroom,
the otherwise avoursome smells become
bothersome.
Depending on their origins, the odours that
form from cooking are made up of dierent
molecules. If they are not neutralised,
odorous substances can cling to textiles for
a long time.
Pasta, rice, potatoes, vegetables and soups
- all are cooked using water. At 100 °C water
becomes steam and rises. Once a steam
saturation point is reached in the air, the
excess steam settles on walls and windows
in the form of drops. Moisture in rooms
encourages the formation of mould and has
negative eects on health.
Grease
Odours
Moisture