AEG INDUKTIONS 88131 K-MN - Handbuch (Seite 36)

Tips on Cooking and Frying 36
Tips on Cooking and Frying
3
Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, especially in
products containing starch, can constitute a health risk due to acrylamides. Therefore we
recommend cooking at the lowest possible temperatures 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 manufacturer.
Suitability test
Cookware is suitable for induction cooking, if …
•
... a little water on an induction cooking zone set to heat setting 14 is heated very
quickly.
•
... 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.
3
The cookware must be placed centrally on the cooking zone.
Cookware material suitable
Cast iron +
Steel, enamelled steel +
Stainless steel +*
Multi-layer pan bottom +*
Aluminium, copper, brass -
Glass, ceramic, porcelain -
Diameter of cooking zone
[mm]
Minimum diameter of dish base [mm]
210 180
180 145
145 120