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Tips on Cooking and Frying
3
Information on acrylamides
According to the latest scientific knowledge,
intensive browning of food, especially in prod-
ucts containing starch, can constitute a health
risk due to acrylamides. Therefore we recom-
mend cooking at the lowest possible tempera-
tures and not browning foods too much.
Cookware
• You can recognise good cookware from the bot-
toms of the pans. The bottom should be as thick
and flat as possible.
• Cookware made of enamelled steel or with alumin-
ium or copper bottoms can leave discolorations on
the glass ceramic surface which are difficult or im-
possible to remove.
Cookware for induction cooking zones
Cookware made of
Steel, enamelled steel
Cast iron
Stainless steel
Aluminium, copper, brass
Glass, ceramic, porcelain
3
Cookware for induction cooking zones is la-
belled as suitable by the manufacturer.
Test of suitability
Cookware is suitable for induction, if ...
• ... a little water is heated on an induction cooking
zone set to heat setting 9 within a few seconds.
• ... a magnet sticks to the bottom of the cookware.
3
Certain cookware can make noises when be-
ing used on induction cooking zones. These
noises are not a fault in the appliance and do
not affect operation in any way.
Pan size
Induction cooking zones adapt automatically to the
size of the cookware bottom up to a certain limit.
However the magnetic part of the cookware bottom
must have a minimum diameter depending upon the
size of the cooking zone.
3
The cookware must be placed centrally on the
cooking zone.
14
if appropriately labelled by the manufacturer
suitable
yes
yes
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