Tips on Cooking and Frying
3Information 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 for induction cooking zones
Cookware made ofsuitable
Steel, enamelled steelyes
Cast ironyes
Stainless steelif appropriately labelled by the manufacturer
Aluminium, copper, brass---
Glass, ceramic, porcelain---
3Cookware for induction cooking zones is labelled 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.
3Certain cookware can make noises when being used on induction cook-
ing zones. These noises are not a fault in the appliance and do not af-
fect operation in any way.
Pan size
Induction cooking zones adapt automatically to the size of the cook-
ware 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.
3On the 270 mm cooking zone, the minimum pan base diameter of 180
mm is marked by the inner circle.
3The cookware must be placed centrally on the cooking zone.
18 |
ACEC
