Safety When Handling Heat- Generating Appliances; Protecting Food - hanseatic 65M40M1-E11314A Gebrauchsanleitung

Page EN-6 Safety notices
■ Do not put any objects in or through
the housing openings and also make
sure that children cannot insert any
objects through them.
■ Never try to repair a defective or sus-
pected defective appliance yourself.
You can put your own and future us-
ers' lives in danger. Only authorised
specialists are allowed to carry out
this repair work.
■ Never open the housing.
Safety when handling heat-
generating appliances
CAUTION
Risk of burns!
The appliance and its accessible parts
become hot during use.
■ Please avoid touching the heating el-
ements.
■ 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 alcohol,
do not leave the cooker unattended.
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.
■ In the event of a fi re, immediately
turn all dials/switches/buttons/sen-
sors to "off" or "0" and switch off the
automatic circuit breakers and/or un-
screw 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 department.

Protecting food

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 bi-
scuits, toast, bread, potatoes (chips,
crisps).
■ Keep cooking times as short as pos-
sible.
■ Only brown the food slightly, do not
allow it to brown too much.