John Lewis JLBIIH804 Manual de usuario descargar pdf (Pagina 15)

Hints and tips on cooking and

frying

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

temperatures and not browning foods

too much.

Cookware for induction cooking zones

Cookware material Suitable

Steel, enamelled steel +

Cast iron +

Stainless steel +*

Cookware bottom of multilayer +*

Aluminium, copper, brass -

Glass, ceramic, porcelain -

* 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 the highest heat setting is heated

within a short time.

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

cookware.

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 level as possible.

Pan size

Induction cooking zones adapt automatically

to the size of the bottom of the cookware up

to a certain point. However the magnetic part

of the bottom of the cookware must have a

minimum diameter depending on the size of

15

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 27 28

Comentarios a estos manuales

Sin comentarios