Safety
Page EN-9
Specific risks when handling
induction hobs
CAUTION
Risk of burns!
■ After using the hotplate, it should
be switched off using the regulat-
ing and/or controlling devices. Do
not rely solely on the pot recognition
function. If you only remove the pot
from the cooking zone, the zone will
be reactivated as soon as a pot or
other object made of ferromagnetic
material is placed on it.
■ Metal objects (e.g. knives, forks,
spoons and covers) should not be
placed on the cooking area as they
can become hot.
Health hazard!
■ Individuals with a pacemaker should
discuss the use of an induction hob
with their doctor.
NOTICE
Risk of damage to property due to im-
proper operation!
■ Do not place any magnetisable ob-
jects (e.g. credit cards) near or on the
hob, as they may be damaged by the
electromagnetic fi eld.
Risks associated with using ovens
CAUTION
Health hazard!
Water that melts during defrosting can
contain harmful bacteria, especially
with meat and poultry.
■ Do not defrost meat, poultry and fi sh
in oven mode.
■ Avoid any physical contact.
■ Pour defrost water away. Do not use
it for any other purpose.
■ Thoroughly clean the dishware you
have used.
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.
■ 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
the formation of acrylamide.
To Next Page
Loading...
Need help?
General
