John Lewis JLBIIH603 48P Uživatelský manuál stáhnout pdf (Strana 25)

Hints and Tips on Cooking and

Frying

Information about acrylamides

According to the latest scientific re-

search, intensive browning of food, es-

pecially in products containing starch,

may present a health risk due to acryla-

mide. Therefore we recommend cook-

ing at low temperatures and not

browning foods too much.

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John Lewis JLBIIH603 48P Uživatelský manuál Strana 25