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¡Peligro para la
salud!
Un horneado, cocinado o gratinado a una
temperatura excesiva pueden generar sus-
tancias perjudiciales para la salud.
No deje que los alimentos se oscurezcan
demasiado al hornearlos o gratinarlos.
Retire los restos de alimento quemados.
Preparación con baja concentración
de acrilamidas
La acrilamida es una sustancia bajo
sospecha de ser cancerígena que
aumenta drásticamente al calentar alimen-
tos que contienen almidón por encima de
los 175 °C.
Por lo tanto, preste atención al cambio de
color al preparar los alimentos. Las frituras
no deben presentar un color marrón, sino
«dorado».
¡Peligro de daños!
La manipulación in-
debida del aparato puede causar el sobreca-
lentamiento del mismo y dañarlo.
Nunca utilice el aparato sin supervisión.
El aparato puede sobrecalentarse, ver
Solución de problemas.
Si esto sucede, la resistencia y el reves-
timiento antiadherente podrían resultar
dañados y podría generarse humo. En
ese caso, abra la ventana y ventile la ha-
bitación a fondo.
9


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