Tips On Cooking And Frying; Cookware For Induction Cooking Zones - AEG 68002KF-N Gebruiksaanwijzing
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Beschikbare talen
Tips on cooking and frying
3
Information about acrylamides
According to the latest scientific research, intensive browning of food, especially in pro-
ducts containing starch, may present a health risk due to acrylamide. Therefore we re-
commend cooking at low temperatures and not browning foods too much.
Cookware for induction cooking zones
Cookware material
Cookware material
Cast iron
Steel, enamelled steel
Stainless steel
Multi-layer pan bottom
Aluminium, copper, brass
Glass, ceramic, porcelain
3
* Cookware for induction cooking zones is labelled as suitable by the manufacturer.
Suitability test
Cookware is suitable for induction cooking, if ...
• ... a little water on an induction cooking zone set to heat setting 9 is heated very quic-
kly.
• ... a magnet sticks to the bottom of the cookware.
Cookware base
The bottom of the cookware should be as thick and flat as possible.
Pan size
Up to a certain limit, induction cooking zones adapt themselves to the size of the bot-
tom of the cookware automatically. However, depending on the cooking zone size, the
magnetic part of the bottom of the cookware must have a minimum diameter.
Diameter of cooking zone
3
The cookware must be placed centrally on the cooking zone.
[mm]
210
180
145
Tips on cooking and frying
suitable
+
+
+*
+*
-
-
Minimum diameter of dish base [mm]
180
145
120
13
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