13
Tips on Cooking and Frying
3
Information on acrylamides
According to the latest scientific knowledge,
intensive browning of food, especially in prod-
ucts containing starch, can constitute a health
risk due to acrylamides. Therefore we recom-
mend cooking at the lowest possible tempera-
tures and not browning foods too much.
Cookware
•
You can recognise good cookware from the bot-
toms of the pans. The bottom should be as thick
and flat as possible.
•
Cookware made of enamelled steel or with alumin-
ium or copper bottoms can leave discolorations on
the glass ceramic surface which are difficult or im-
possible to remove.
Energy saving
2
Always place cookware on the cooking zone
before it is switched on.
2
If possible, always place lids on the pans.
2
Switch cooking zones off before the end of the
cooking time, to take advantage of residual
heat.
2
Bottom of pans and cooking zones should be
the same size.
Summary of Contents for EHS 8671 P
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Page 23: ...23 Rating Plate 55HBD56AO EHS8671P 7 1 kW 949 591 876 230 V 50 Hz Electrolux ...
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