Kela Calido, Руководство пользователя

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cooking. The selected oil, fat or
butter should be distributed over
the entire surface area before
frying.
• The cookware is not impact-re -
sistant. See the instructions for
“Damage to enamel or rust”
Please note for your safety
• Cast-iron cookware gets very hot.
Therefore always choose suitable
mats or surfaces when placing it
down or serving.
• Handles made of cast iron and
stainless steel get very hot. They
must never be positioned over
heated hotplates or naked flames:
risk of burning! Always use pot
holders and oven gloves!
• Make sure that the lid handles are
tight (otherwise tighten the screw)
in order to avoid accidents.
• Do not leave the cookware unat -
tended during use. Keep out of the
reach of children.
• When deep-frying, only fill the pan
up to a 1/3 of the height with oil.
Have a splash guard for any fat
splashes.
Use on all hob types
• In order to protect the glass plate
of the cooker as much as possible,
the pan has a smooth glossy base.
However, the pan should not be
pushed over the glass surface, but
always lifted to avoid scratches on
the glass plate.
• When used on gas hobs: adjust
the gas flame on the underside of
the cookware. It should never burn
on the side walls. Fire hazard and
risk of burning.
• The size of the hotplate/cooking
zone should correspond to the un -
3. After 30 minutes, switch off the
oven and let it cool down with
the roasting pan still in there.
Remove the cooled roasting pan
and rinse it under the tap.
On the cooker:
If the roasting pan does not fit into
your oven or if you prefer to use the
cooker, season the pan as follows:
1. Clean the roasting pan with hot
water and washing-up liquid and
then dry it thoroughly.
2. Rub vegetable oil onto the inside
of the roasting pan. Remove
excess oil with a cloth.
3. Now heat the roasting pan on a
high setting until the oil starts to
smoke.
4. After it has cooled down, rinse
the roasting pan briefly under the
tap. Then wipe it dry.
Whether in the oven or on the
cooker, you can repeat this process
two to three times (optional). The
non-stick properties improve each
time the frying pan is seasoned.
Instructions on the gentle treat-
ment of the enamel coating
• We recommend using kitchen
utensils with silicone, plastic or
wood.
Please do not cut on the enamel
coating and do not use any battery
or electrically powered mixers or
blends as this can cause unsightly
scratches and incision marks.
• Never heat empty cast-iron
cookware for a long period of time.
Overheating can cause damage to
the enamel.
• Calido cast-iron cookware is not
suitable for fat-free frying and
derside of the cookware in order to
make optimum use of the energy.
• On induction hobs, please note:
choose the appropriate hotplate.
Heat the cookware slowly. Avoid
overheating because induction
reacts very quickly.
Use in the oven
• All Calido pots and roasters can be
heated up to 300°C with the lid.
• For optimum use, we recommend
that the cookware is always placed
on a baking tray or grille in the
oven.
Cleaning and care
• Allow heated cookware to cool
down before cleaning. Do not
place directly in cold water. It
is essential to avoid extreme
temperature fluctuations. After it
has cooled down, clean with warm
soapy water and rinse with water.
Dry well.
• Do not use powerful abrasive
cleaners and scouring pads with
metal fibres. These could damage
the enamel coating. Washing-up
brushes or sponges with nylon
fibres can be used without any
problems to clean the inside and
outside of the cookware.
• Residues can be gently removed
by soaking them in hot water. Then
wipe with a cloth and dry well.
• Choose a dry place to store cast-
iron cookware.
• Cleaning in the dishwasher is pos -
sible, but not recommended as this
may cause clouding on the enamel
surface and would also remove the
patina.