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Die folgende Tabelle zeigt die Verteilung der maximal möglichen Kochstufen beim gleich-
zeitigen Betrieb aller drei Kochzonen.
Erste Kochzone Zweite Kochzone Dritte Kochzone
14 14 -
14 13 1 - 11
14 12 12
13 13 13
Tipps zum Kochen und Braten
Acrylamidhinweis
Nach neuesten wissenschaftlichen Erkenntnissen kann eine intensive Bräunung der Le-
bensmittel, speziell bei stärkehaltigen Produkten, eine gesundheitliche Gefährdung durch
Acrylamid verursachen. Daher empfehlen wir, möglichst bei niedrigen Temperaturen zu
garen und die Speisen nicht zu stark zu bräunen.
Kochgeschirr
Gutes Kochgeschirr erkennen Sie am Topfboden. Der Boden des Kochgeschirrs sollte so
dick und plan wie möglich sein.
Geschirr aus Stahlemail oder mit Aluminium- oder Kupferböden kann Verfärbungen auf
der Glaskeramikfläche hinterlassen, die nur schwer oder gar nicht mehr zu entfernen
sind.
Energiesparen
Kochgeschirr grundsätzlich vor dem Einschalten der Kochplatte aufsetzen.
Kochgeschirr, wenn möglich, immer mit einem Deckel verschließen.
Kochzonen vor Ende der Garzeit ausschalten, um die Restwärme zu nutzen.
Tipps zum Kochen und Braten
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