Acrylamide In Foodstuffs - SCHOLTES SOMG1310 Manuel D'utilisation

Trouble
The device does not start.
The oven does not heat
up.

3.3 Acrylamide in foodstuffs

Which foods are affected?
Acrylamide is mainly found in seeds and potatoes heated to high temperatures, such
as fries, crisps, toasted breads, rolls, breads and other fine bakery products (cookies,
gingerbread, speculoos).
Tips for reducing acrylamide strength
General
Dry cupcakes, oven fried
Possible cause
The cable is not
connected correctly.
The fuse is blown or the
circuit breaker has cut
the power.
The power outlet is
defective.
The door is not closed
properly.
Try to reduce the cooking time. Cook food until
lightly browned. Large, thick pieces contain less
acrylamide.
Bake at 200° C max in traditional mode or 180° C in
fan mode. Egg white and yolk reduce the formation of
acrylamide.
Distribute them evenly on the baking sheet and on a
single layer. Cook at least 400 g per plate, so that the
fries do not dry out.
25
Solution / information
Remove the cable. Wait 10
seconds and reconnect the
device.
Replace the fuse or restart
the circuit breaker (repaired
by a professional)
Test the plug using another
device.
Please close the door
properly.