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Text excerpt from page 7 (click to view)
Tips on cooking and frying 3 Information about acrylamides
According to the latest scientific research, intensive browning of food, especially in products containing starch, may present a health risk due to acrylamide. 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 2 2 2
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.
