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13Tips on cooking and frying
Tips on cooking and frying
3 Information about acrylamides
According to the latest scientific research, intensive browning of food, especially in pro-
ducts containing starch, may present a health risk due to acrylamide. Therefore we re-
commend cooking at low temperatures and not browning foods too much.
Cookware for induction cooking zones
Cookware material
3 * Cookware for induction cooking zones is labelled as suitable by the manufacturer.
Suitability test
Cookware is suitable for induction cooking, if …
... a little water on an induction cooking zone set to heat setting 9 is heated very quic-
kly.
... a magnet sticks to the bottom of the cookware.
Cookware base
The bottom of the cookware should be as thick and flat as possible.
Pan size
Up to a certain limit, induction cooking zones adapt themselves to the size of the bot-
tom of the cookware automatically. However, depending on the cooking zone size, the
magnetic part of the bottom of the cookware must have a minimum diameter.
3 The cookware must be placed centrally on the cooking zone.
Cookware material suitable
Cast iron +
Steel, enamelled steel +
Stainless steel +*
Multi-layer pan bottom +*
Aluminium, copper, brass -
Glass, ceramic, porcelain -
Diameter of cooking zone
[mm]
Minimum diameter of dish base [mm]
210 180
180 145
145 120
13


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