Zanussi ZKT652DX Manuel d'utilisateur télécharger pdf (Page 33)

33

Tips on cooking and frying

3 Information about acrylamides

According to the latest scientific research,

intensive browning of food, especially in

products containing starch, may present a

health risk due to acrylamide. Therefore

we recommend cooking at low tempera-

tures 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 9 is heated very quickly.

• ... a magnet sticks to the bottom of the cook-

ware.

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 bottom of

the cookware automatically. However, depend-

ing on the cooking zone size, the magnetic part

of the bottom of the cookware must have a min-

imum 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

1 2 ... 28 29 30 31 32 33 34 35 36 37 38 ... 47 48

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