Electrolux 66320 K-MN - Manual (Page 17)

17 Tips on Cooking and Frying
Tips on Cooking and Frying
3
Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, espe-
cially in products containing starch, can constitute a health risk due to acryla-
mides. Therefore we recommend cooking 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 surface which are difficult or impos-
sible to remove.
3
Unsuitable cookware for pan and multi-ring recognition
–
Glassware, earthenware or ceramic ware
–
Pots and pans with uneven bottoms
–
Cookware with diameter smaller than 12 cm.
If you would nevertheless like to use the cookware mentioned above, you can
switch off the automatic pan and multi-ring recognition.
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 re-
sidual heat.
2
Bottom of pans and cooking zones should
be the same size.