John Lewis JLBIIH603 48P Manual de usuario Pagina 25

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25
Hints and Tips on Cooking and
Frying
3
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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