15
Instructions for use
Boiling:
please place your pan in the centre of a hob that matches the diameter of its
base. Pour liquid (e.g. water, broth) into the pan. Ensure that the pan is not filled up to
the rim – about 2/3 of its specified nominal capacity is deemed its maximum capacity. In
general, you should never use more than the quantity of liquid (e.g. water, broth) actually
required. To bring it to the boil, turn the hob up to its highest heat setting. As soon as the
liquid begins to boil, reduce the energy supply and let it boil at a lower heat. Only add salt
to boiling water or hot food. This helps you to avoid grains of salt sinking to the bottom
of the pan and causing small holes there (chloride pitting). Ensure that boiling takes place
with the lid on, as energy will be consumed unnecessarily otherwise.
Frying:
heat the empty and dry pan until the optimum working temperature is reached
(approx. 2 minutes). Preheating is not recommended for non-stick cookware.
N.B.:
This
time is a guideline. A shorter or longer time may apply, according to the type of the coo-
ker and the design of the cookware.
To establish the correct working temperature, please perform the „drip test“. Let a drop
of water fall into the pan; as soon as it begins to „dance around“ on the bottom, without
sizzling, the optimum frying temperature is reached. If applicable, reduce the supply of
energy (depends on whether you are frying with or without fat).
Frying with fat:
As soon as the necessary working temperature is reached (see drip test),
reduce the energy supply (especially if the food to be fried is high in protein and/or starch
(e.g. eggs, potatoes, pasta)), add fat to the pan and then add the food that is to be fried.
N.B.:
If the pan becomes too hot (over 250° C), the added fat may ignite.
