Instructions for safe use and care
• Lightly oil the non-stick coating using cook-
ing oil or fat.
• The best frying results are achieved when
cooking at a medium or low temperature.
• Caution: overheating may damage the non-
stick coating. The frying pan should there-
fore never be left unattended on the hob.
Thoroughly ventilate the kitchen in the event
of smoke. Any slight discolouration of the
surface of the inner base does not affect the
product's properties.
• Never heat an empty frying pan for extended
periods of time and ensure that the liquid in
cooking food never evaporates completely.
Failure to follow these guidelines may damage
the frying pan or heat source.
• Should food burn and stick to the pan despite
taking the proper precautions, remove black-
ened residues immediately to prevent impair-
ing the non-stick effect.
• Wash the frying pan as soon as possible after
use. For greater care, we recommend wiping
the pan with a paper towel or rinsing it by
hand with a mild care product. Modern com-
pact detergents may corrode and damage the
non-stick coating in the dishwasher. WMF
therefore recommends washing by hand.
• Soak stubborn food residues and gently re-
move them using a sponge or brush.
• Please do not use wire wool or abrasive scour-
ing agents.
• After cleaning, re-grease the surface with
cooking oil or fat.
• Please use wooden or plastic kitchen utensils
in the frying pan. Any minor cuts or scratch
marks that may occur do not affect the non-
stick property of the surface. They are purely
visual in nature and are not cause for a war-
ranty claim.
• Be careful with hot fat. Never leave hot frying
pans unattended.
• Do not extinguish burning fat with water. Use
a blanket or a fire extinguisher.
• When dry-frying, the absence of cooking oil
makes it difficult to tell how hot the pan is.
Therefore only heat the frying pan at a medium
temperature and ensure that it does not over-
heat because this could damage the non-stick
coating.
Preparation instructions
Cooking in little water
In this gentle form of preparation, very little liquid
is used to cook vegetables or other food in the
covered frying pan. To prevent steam from escap-
ing and interrupting the water steam cycle, the
firmly closed insertable lid must not be removed.
Cooking in little water is ideal for vegetables, fish,
poultry or the meat of young animals. This cook-
ing method retains most of the vitamins, minerals
and trace minerals because they are not released
into the water, thus ensuring that all ingredients
retain their individual taste. You do not generally
need to add cooking salt.
Low-fat frying
When frying with grease, always put the grease
into a cold pan and then heat it up! Set the tem-
perature to a low to medium heat. Reduce the heat
when the fat begins to bubble slightly. Only then
should food be placed into the frying pan. Fry for
a couple of minutes on each side with the lid on.
The cooking time depends on the size and quality
of the piece of meat. With this type of cooking
with a closed lid, meat fries in its own juice and
requires little fat.
Information for induction hobs
Please note that induction is a very rapid heat
source. Never heat frying pans or pots without
content, because overheating the cookware can
damage it. Cooking at high temperatures may
produce a humming noise. This noise occurs for
technical reasons and does not indicate that your
hob or cookware is faulty. The frying pan base
diameter and the hob size must match. If not, es-
pecially in the case of smaller base diameters, the
hob (magnetic field) might not react to the base
of the pot or pan.
Information for electric hobs
Cromargan® frying pans from WMF are available
in household sizes. For optimal energy use, the
hotplate diameter of electric hobs should approxi-
mately match the diameter of the frying pan:
Hotplate
Frying pans
Small ø 14.5cm
ø 20cm
Medium ø 18cm
ø 24cm
Large ø 22cm
ø 28cm
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