ZANKER ZKM 3100 S, Инструкция по установке и эксплуатации, Страница: 9 / 19

9
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.