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• Unsuitable cooking oils and fats may burn black at too high a temperature and leave
behind tar, which impairs the non-stick properities of coated cookware. Therefore,
please use butter and margerine for frying at a medium heat, normal cooking fats,
concentrated butter, amongst others, for dishes that require low frying temperatures.
• Hardened vegetable fats are optimally suited to searing in stainless steel cookware.
Instructions for use on induction hobs
This instructions are only valid if this cookware is suitable for use on induction hobs (see
base and/or text printed on cardboard packaging):
In order to guarantee optimum operation of the induction cookware, it is important that
the diameter of the base corresponds at least to the diameter of the hot plate. Due to the
fast heating of induction cookers, there is the possibility that temperatures will be achieved,
at the base of the cookware, after 1 minute, which are higher than the auto-ignition tem-
perature of various oils/fats. Therefore it is important that you do not heat up the cookware
dry. If the oil ignites accidentally, please do not extinguish the fire with water – as there is a
risk of explosion! Put out the flames with the lid that matches the cookware or with a wool-
len blanket/hand towel. If your cookware was overheated, you should ventilate the room
well. This is particularly important if the non-stick coating of coated cookware has come off
as a consequence of the overheating. Let the cookware cool down with the hob turned off.
Under certain circumstances – in particular in connection with the maximum heat setting
– there may be „humming noises“. These are the result of the interaction of the induction
hob and the cookware that is suitable for induction cooking and are unavoidable. They do
not constitute grounds for a complaint.
