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Text excerpt from page 10 (click to view)
Consejos para cocinar y asar 3 Indicación últimos conocimientos cientÃficos, con respecto a la acrilamida Según los
un tostado intenso de los alimentos, especialmente en productos que contienen almidón, puede representar un peligro para la salud debido a la acrilamida. Por esta razón, recomendamos efectuar la cocción a bajas temperaturas y no tostar excesivamente los alimentos.
Ollas
â�¢ Las ollas de buena calidad se reconocen por su base. La base deberÃa ser lo más gruesa y plana posible. â�¢ Las ollas de acero esmaltado o con bases de aluminio o cobre pueden producir decoloraciones en la superficie de vitrocerámica que son difÃciles o incluso imposibles de eliminar.
Ahorro de energÃa
2 2 2 2
Por principio, coloque la olla en la zona de cocción antes de conectarla.
A ser posible, cierre las ollas siempre con la tapa.
Desconecte las zonas de cocción antes de finalizar el tiempo de cocción para aprovechar el calor residual. La base de la olla y la zona de cocción deberÃan tener el mismo tamaño.
