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Tips voor koken en braden
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Aanwijzing met betrekking tot acrylamide
Volgens de laatste wetenschappelijke inzichten kan een intensieve brui-
ning van levensmiddelen, met name bij zetmeelhoudende producten,
een gevaar voor de gezondheid door acrylamide veroorzaken. Om die
reden adviseren wij levensmiddelen zoveel mogelijk bij lage temperatu-
ren te bereiden en de gerechten niet te veel te bruinen.
Pannen
Goede pannen herkent u aan de panbodem. Die moet zo dik en vlak
mogelijk zijn.
Pannen van email of met een aluminium of koperen bodem kunnen
verkleuringen op het glaskeramische vlak achterlaten. Deze verkleu-
ringen kunnen slechts met moeite of helemaal niet meer worden ver-
wijderd.
Energiebesparing
2 Plaats de pan al voor het inschake-
len op de kookzone.
2 Sluit pannen, indien mogelijk, altijd
af met een deksel.
2 Schakel de kookzones al voor het
einde van de kooktijd uit, om ge-
bruik te maken van de restwarmte.
2 De grootte van de panbodem moet
overeenkomen met de grootte van
de kookzone.
17


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