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Koge- og stegetips
3
Oplysning om akrylamid
Ifølge de nyeste videnskabelige undersøgelser
kan kraftig bruning/ristning af – specielt stivel-
sesholdige – madvarer medføre en sundheds-
risiko på grund af stoffet akrylamid. Derfor
anbefaler vi at tilberede maden ved lavest mu-
lig temperatur og undgå kraftig bruning.
Kogegrej
Godt kogegrej kan man kende på bunden. Bunden
skal være så tyk og plan som muligt.
Kogegrej af emaljeret stål eller med alu- eller kob-
berbund kan give misfarvninger på glaskeramik-
ken, der kan være svære eller umulige at få af.
Spar på energien
2 Sæt altid kogekarret på
kogezonen, inden der tændes for den.
2 Læg så vidt muligt altid låg på gryder.
2 Sluk for kogezonen, inden tilberedningen er
slut, så restvarmen udnyttes.
2 Grydens bund og kogezonen bør være lige
store.
10


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