User manual

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

bottom 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.