Privileg AC925EBL Gebrauchsanleitung Seite 45

■ Do not cover the appliance with blan-
kets, cloths or similar, as these objects
may become hot and catch fire.
■ When heating food in plastic or pa-
per containers, keep an eye on the
oven due to the possibility of ignition.
■ The microwave oven is intended for
heating food and beverages. Dry-
ing of food or clothing and heating
of warming pads, slippers, sponges,
damp cloth and similar may lead to
risk of injury, ignition, or fire.
■ Do not place any objects in the cook-
ing chamber (recipe book, oven
gloves, etc.). Accidentally switching
on the appliance can cause damage
or even ignition. Do not use the cook-
ing chamber for storage purposes.
■ Never heat flammable objects or
dishes containing alcohol.
■ Never deep-fry or heat oil! The oil
temperature cannot be monitored.
■ If smoke is emitted, switch off or un-
plug the appliance and keep the door
closed in order to stifle any flames.
■ If a fire starts, keep the cooking cham-
ber door closed, immediately pull the
mains plug out of the socket or switch
off the automatic circuit breakers
and/or unscrew the fuses.
■ Never extinguish burning oil or fat
with water. To extinguish the fire, use
a suitable fire extinguisher with the
designation "F" or a fire blanket.
■ Once the fire has been extinguished,
have the appliance checked by our
Service department (see "Service" on
page EN-35).
Safety
Opening the door of the appliance
creates a draught. Baking paper could
touch the heating elements and catch
fire.
■ Never place loose baking paper on
the accessories. Always secure baking
paper with a piece of dishware or a
baking dish.
■ Only line the required area with bak-
ing paper. Baking paper must not
protrude over the accessory edges.
General risks when cooking food
WARNING
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 pota-
toes (fries, chips), biscuits, toast, bread
etc.
■ 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.
■ Brushing baked goods with egg
whites or egg yolks helps to reduce
the formation of acrylamides (only in
hot air mode).
Page EN-7