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Tips on cooking and frying
3 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.
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 discolourations on the ceramic glass 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.
