4
INSTRUCTIONS FOR USING
STAINLESS STEEL PANS
INTRODUCTION
The Bourgini high-grade steel pans are made up of
three layers. These three layers are rolled together
to form a total thickness of 2.3 mm. The heat
capacity of the pans is consequently very high, and
the temperature is maintained for a long time.
The three layers consist of an aluminium core
sandwiched between two layers of high-grade steel.
The properties of these three layers are as follows:
1. Inside
High-grade steel, class 18.8. This steel has good
non-stick and cleaning properties. It is a perfect
surface for contact with food.
2. Core
Pure aluminium. This has superior thermal
conduction properties and ensures fast, even
heating.
3. Outside
High-grade steel, class 18.0. This steel ensures
that the pan heats up effectively on induction
hobs, and it also gives the pan a handsome
brushed mat finish.
The pans are suitable for all heat sources, including
gas, electric, ceramic, halogen and induction hobs.
Where these instructions refer to “hob”, this is
understood to mean all these heat sources. The
pans are also oven safe and dishwasher safe. Metal
utensils like these pans cannot be used in the
microwave. The handles are welded to the pans and
will therefore never come loose.
BEFORE INITIAL USE
• Remove any stickers.
• Wash the pan and the lid (where applicable) in
hot soapy water and rinse well with clean water.
• Dry thoroughly before using the pan.
• Check that the handles are firmly attached.
SAFETY
• Do not leave pans unattended on a hob that is
turned on. The pan could boil dry and/or it could
endanger children.
• Never allow the pan to boil dry. This will cause
permanent discoloration of the steel. It may also
cause the pan to warp.
• Avoid large temperature fluctuations. Do not
pour cold water into a hot pan, do not put
frozen food into a hot pan, and do not suddenly
immerse a hot pan in cold water. Large
temperature fluctuations could cause the base
to warp, leading to uneven heating.
• Make sure the handles are not directly above
the hot part of the hob, as they will become
extremely hot.
• The high-grade steel handles will always heat
up to some extent, so you should only touch
the handles and the lid using oven gloves or a
towel.
• Never use steel pans in the microwave.
• Do not leave food in the pan for an extended
period. In particular, food with a high acidity,
such as chili sauce, tomatoes or citrus fruit,
could corrode the pan.
TIPS FOR USE
• Choose a hob that suits the diameter of the
pan. The diameter of the hob should always be
smaller than that of the pan.
Pan diameter
Hob diameter
16 cm
12 – 14 cm
20 cm
16 – 18 cm
24 cm
20 – 22 cm
• Do not turn the hob up too high. Due to the good
thermal conduction of these pans, a high heat is
not necessary. In fact, this should be avoided, as
it could cause the pan to discolour and food to
burn on.
• These pans can be used in the oven up to a
temperature of 315°C (600°F).
• Always use a towel or oven gloves to handle the
hot pans.
• In order to avoid scratches, do not stir or dish
up food using sharp objects.
• Put some oil or butter in the pan and preheat
for one minute before adding the food. This will
make the food less likely to stick.
• Do not add salt until the food has heated up.
This will prevent the formation of white spots on
the pan.
CLEANING
• The pans can be cleaned in hot soapy water
(rinse thoroughly with clean water) or in the
dishwasher.
• Do not use any abrasive products, such as steel
wool or scouring pads. Scrape only using a
wooden or plastic spatula.
• To remove stubborn food remnants, soak the
pan in hot soapy water for half an hour.
• To remove burnt-on food, put equal quantities of
EN
