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Brandani Techno 54664 Manual De Instrucciones página 33

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a basic constituent of protein, to form acrylamide. Depending on how long they are cooked,
foods such as chips will contain a corresponding amount of acrylamide.
For safety reasons, we advise that you do not exceed the temperatures given in the following
table for cooking starchy foods.
INSTRUCTION MANUAL | 33
| 33

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