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Customer service
4Customer service
O ur after-sales service is there for you if your appliance
C u s t o m e r s e r v i c e
needs to be repaired. We will always find an
appropriate solution, also in order to avoid after-sales
personnel having to make unnecessary visits.
E number and FD number
When calling us, please give the product number (E
no.) and the production number (FD no.) so that we can
provide you with the correct advice. The rating plate
bearing these numbers can be found on the right-hand
side when you open the appliance door. To save time,
you can make a note of the number of your appliance
and the telephone number of the after-sales service in
the space below, should it be required.
E no.
After-sales service O
Please note that there will be a fee for a visit by a
service technician in the event of a malfunction, even
during the warranty period.
Please find the contact data of all countries in the
enclosed customer service list.
To book an engineer visit and product advice
Australia
1300 368 339
New Zealand
0800 245 700
Rely on the professionalism of the manufacturer. You
can therefore be sure that the repair is carried out by
trained service technicians who carry original spare
parts for your appliances.
This appliance corresponds to the standards EN
55011 and CISPR 11. It is a Group 2, Class B product.
Group 2 means that microwaves are produced for the
purpose of heating food. Class B states that the
appliance is suitable for private households.
24
FD no.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked
goods (biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum
when preparing food
General
Keep cooking times as short as possible. Cook
food until it is golden brown, but not too dark.
Large, thick pieces of food contain less acryla-
mide.
Baking
Use hot air at no higher than 180 °C; egg or egg
yolk reduces the production of acrylamide.
Biscuits
Use hot air at no higher than 180 °C; egg or egg
yolk reduces the production of acrylamide.
Oven chips
Spread out a single layer evenly on the accessory.
Cook at least 400 g each time so that the chips do
not dry out.
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