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Safety when handling heat-
generating appliances
CAUTION
Risk of burns!
The appliance and its accessible parts
become hot during use.
■ Care should be taken to avoid touch-
ing heating elements.
■ Children less than 8 years of age shall
be kept away unless continuously su-
pervised.
■ Do not touch hot parts. Always pro-
tect hands with oven gloves or pot
holders when working on the hot
appliance. Only use dry oven gloves
or potholders. Wet textiles are bet-
ter heat conductors and can cause
steam burns.
Fire hazard!
Improper handling when operating the
appliance can lead to fi re.
■ Do not connect to a multi-socket ex-
tension cable or a multi-socket plug.
■ If you are preparing food with alco-
hol, do not leave the cooker unat-
tended! The food may spontaneously
ignite.
■ Do not cover the appliance with blan-
kets, cloths or similar, as these objects
may become hot and catch fi re.
■ If a fi re starts, immediately turn all
dials/switches/buttons/sensors
'off' or '0' and switch off the auto-
matic circuit breakers and/or unscrew
the fuses. To extinguish the fi re, use
a suitable fi re extinguisher with the
designation "F" or a fi re blanket.
■ Once the fi re has been extinguished,
have the appliance checked by our
Service.
Safety notices
Protecting food
CAUTION
Health hazard!
Improper use of this appliance can lead
to damage to health.
■ Clean the appliance regularly and re-
move any traces of food leftovers im-
mediately.
■ Particularly with poultry and dish-
es containing fresh egg, and when
warming up meals, ensure that the
food is fully cooked through to kill off
all pathogens (e.g. salmonella).
Acrylamide may be carcinogenic.
Acrylamide is produced when starch is
exposed to excessive heat, e.g. in bis-
cuits, toast, bread, potatoes (French
fries, crisps/chips).
■ Keep cooking times as short as pos-
sible.
■ Only brown the food slightly, do not
allow it to brown too much.
■ Cut larger-sized fries and then bake
at maximum of 180 °C.
■ When frying potatoes using raw po-
tato discs or frying potato fritters in
a frying pan, it is better to use mar-
garine (with a minimum fat content
of 80 %) or oil with a little margarine
instead of pure oil.
■ Brushing baked goods with egg
whites or egg yolks helps to reduce
to
the formation of acrylamides.
Page EN-7
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