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Information on acrylamides
According to the latest scientific knowledge, intensive browning
of food, especially in products containing starch, can constitute a
health risk due to acrylamides. 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 impossible to remove.
Energy saving
• Always place cookware on the cooking zone before it is
switched on.
• Switch cooking zones off before the end of the cooking time,
to take advantage of residual heat.
• If possible, always place lids on the pans.
• Bottom of pans and cooking zones should be the same size.
TIPS ON COOKING AND FRYING