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7
Risco para a
saúde!
Cozer, cozinhar ou grelhar a temperaturas
demasiado quentes pode levar à origem de
substâncias prejudiciais.
Ao assar ou grelhar não deixe os alimen-
tos car demasiado escuros.
Remova os restos de alimento queima-
dos.
Preparação com baixo teor de
acrilamida
Suspeita-se que a acrilamida seja
uma substância cancerígena, que
aumenta de forma considevel aquando
do aquecimento de alimentos com amilá-
ceos, a temperaturas acima dos 175 °C.
Aquando da preparão tenha em atenção
se se veri cam alterações nas cores dos
alimentos. Os alimentos fritos não devem
ser servidos castanhos” mas apenas dou-
rados”.
Risco de danos!
Um manuseamento indevido do aparelho
pode levar a um sobreaquecimento e danos.
Nunca coloque o aparelho a funcio-
nar sem conteúdo se o estiver a ser
supervisionado. O aparelho poderá
sobreaquecer, consulte Resolução de
avarias. O revestimento antiaderente e
as serpentinas de aquecimento podem
dani car-se e levar à ocorrência de fu-
mos. Nesse caso, abra as janelas e ven-
tile bem o local.
9


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