Ancona AN-2980SS User Manual and Installation Instructions

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Operation

Acrylamide in Foodstuffs

Which foods are affected?

Acrylamide is mainly produced in grain and potato products that are heated to high temperatures, such as potato crisps,

chips,toast,breadrolls,bread,nebakedgoods(biscuits,gingerbread,cookies).

Area Tips for keeping acrylamide to a minimum when preparing food

General

Keep cooking times to a minimum. Cook meals until they are golden brown, but not too dark. Large,

thick pieces of food contain less acrylamide.

Baking biscuits

Oven chips

Max. 200 °C in Top/bottom heating or max. 180 °C in convection mode. Max. 190° C in Top/

bottom heating or max. 170 °C in convection mode. Egg white and egg yolk reduce the formation

of acrylamide. Distribute thinly and evenly over the baking tray. Cook at least 400 g at once on a

baking tray so that the chips do not dry out.

Energy and Environment Tips

Here you can nd tips on how to save energy when baking and roasting, and how to dispose of your appliance properly.

Saving energy

•Only preheat the oven if this is specied in the recipe or in the operating instruction tables.

•Use dark, black lacquered or enamelled baking tins. They absorb the heat particularly well.

•Open the oven door as infrequently as possible while you are cooking, baking or roasting.

•It is best to bake several cakes one after the other. The oven is still warm. This reduces the baking time for the second

cake. You can also place two loaf tins next to each other.

•For longer cooking times, you can switch the oven off 10 minutes before the end of the cooking time and use the

residual heat to nish cooking.

Environmentally friendly disposal

Dispose of packaging in an environmentally friendly manner.

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Ancona AN-2980SS 2-piece o24 Inch 4.02 cu. ft. Oven Set with Built-in Convection Oven and Built-in Speed Combination Microwave Oven