John Lewis U29492 JLBIIH603 - Manual (Page 19)

19
Hints and 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 within a short time.
• ... a magnet sticks to the bottom of the cookware.
3
Certain cookware can make noises when being used
on induction cooking zones. These noises are not a
fault in the appliance and do not affect operation in
any way.
Bottom of the cookware
The bottom of the cookware should be as thick and flat as
possible.
Pan size
Induction cooking zones adapt automatically to the size of
the bottom of the cookware up to a certain limit. However
the magnetic part of the bottom of the cookware must have
a minimum diameter depending upon the size of the cook-
ing zone.
3
The cookware must be placed centrally on the cook-
ing zone.
Tips on energy saving
2
Place cookware on the cooking zone before it is
switched on.
2
If possible, always place a lid on the cookware.
Cookware material Suitable
Steel, enamelled steel yes
Cast iron yes
Stainless steel if appropriately labelled by the manufacturer
Aluminium, copper, brass ---
Glass, ceramic, porcelain ---
Diameter of cooking zone [mm] Minimum diameter of dish base [mm]
210 180
180 145
145 120