Safety
Page EN-7
damp cloth and similar may lead to
risk of injury, ignition, or fi re.
■ 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 fl ammable 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 stifl e any fl ames.
■ If a fi re starts, keep the appliance
door closed, immediately pull the
plug out of the socket and switch off
the automatic circuit breakers and/or
unscrew the fuses.
■ Never extinguish burning oil or fat
with water. 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 (see “Service” on
pageEN-34).
Opening the door of the appliance
creates a draught. Baking paper could
touch the heating elements and catch
fi re.
■ 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
Health hazard!
Improper use of this appliance can lead
to damage to health.
■ The oven should be cleaned regularly
and any food deposits removed.
■ Failure to maintain the oven in a
clean condition could lead to deteri-
oration of the surface that could ad-
versely affect the life of the appliance
and possibly result in a hazardous sit-
uation.
■ 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. Acryla-
mide is produced when starch is exposed
to excessive heat, e.g. in potatoes (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).
Defrosting meat, poultry or fi sh in the
oven can cause dangerous microor-
ganisms (e.g. salmonella) to multiply
rapidly. This increases the risk of food
poisoning.
■ Do not defrost meat, poultry and fi sh
in the oven.
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