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Tips voor koken en braden
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Aanwijzing met betrekking tot
acrylamide
Volgens de laatste wetenschappelijke inzich-
ten kan een intensieve bruining van levens-
middelen, met name bij zetmeelhoudende
producten, een gevaar voor de gezondheid
door acrylamide veroorzaken. Om die reden
adviseren wij levensmiddelen zoveel mogelijk
bij lage temperaturen te bereiden en de ge-
rechten 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 glaskerami-
sche vlak achterlaten. Deze verkleuringen kunnen
slechts met moeite of helemaal niet meer worden
verwijderd.
Energiebesparing
2 Plaats de pan al voor het inschakelen 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 gebruik te maken van de
restwarmte.
2 De grootte van de panbodem moet overeen-
komen met de grootte van de kookzone.
14


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