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Tips on Cooking and Frying
3 Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, es-
pecially in products containing starch, can constitute a health risk due to
acrylamides. Therefore we recommend cooking at the lowest possible tem-
peratures 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 manu-
facturer.
Suitability test
Cookware is suitable for induction cooking, if …
• ... a little water on an induction cooking zone set to heat setting 9 is heat-
ed within a short time.
• ... a magnet sticks to the bottom of the cookware.
3 Certain cookware can make noises when being used on induction cooking
zones. These noises are not a fault in the appliance and do not affect opera-
tion in any way.
Bottom of the cookware
The bottom of the cookware should be as thick and flat as possible.
Cookware material Suitable
Steel, enamelled steel yes
Cast iron yes
Stainless steel if appropriately labelled by the manufacturer
Aluminium, copper, brass ---
Glass, ceramic, porcelain ---