John Lewis JLBICH605 Uživatelský manuál stáhnout pdf (Strana 9)

Hints and tips on cooking and

frying

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

• You can recognise good cookware from

the bottoms of the pans. The bottom

should be as thick and flat as possible.

• Cookware made of enamelled steel or with

aluminium or copper bottoms can leave

discolorations on the glass ceramic surface

which are difficult or impossible to remove.

Energy saving

Always place cookware on the

cooking zone before it is switched on.

If possible, always place lids on the

pans.

Switch cooking zones off before the

end of the cooking time, to take

advantage of residual heat.

Bottom of pans and cooking zones

should be the same size.

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