Operation Manual

Tips on Cooking and Frying
Information on acrylamides
According to the latest scientific knowl-
edge, intensive browning of food, espe-
cially in products containing starch, can
constitute a health risk due to acryla-
mides. Therefore we recommend cook-
ing 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 sur-
face which are difficult or impossible to re-
move.
Energy saving
Always place cookware on the cooking
zone before it is switched on.
If possible, always place lids on the
pans.
Switch cooking zones off before the end
of the cooking time, to take advantage
of residual heat.
Bottom of pans and cooking zones
should be the same size.
Examples of cooking applications
The information given in the following table is
for guidance only.
Heat setting Cooking proc-
ess
Suitable for Cooking time Tips/Hints
0 Off position
1 Keeping food
warm
Keeping cooked
foods warm
as required Cover
1 - 2 Melting Hollandaise
sauce, melting
butter, chocolate,
gelatine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes,
baked eggs
10-40 mins. Cook with lid on
2-3 Simmering on low
heat
Simmering rice
and milkbased
dishes Heating up
ready-cooked
meals
25-50 mins. Add at least twice
as much liquid as
rice, stir milk
dishes part way
through cooking
progress 17