Schulte-Ufer Gala, Инструкции по использованию и уходу

Страница: 17 / 20

17
· Under certain circumstances – particularly when the highest setting is used – „humming
noises“ may be created. These are caused by the induction hob coming into contact
with the cookware and are unavoidable. They do not represent grounds for complaint.
General Information
· Standard cooking salt is – chemically speaking – sodium chloride (NaCl). Chloride can
lead to specific deterioration in cookware when salt is used incorrectly. If the salt that
was added to the food remains on the bottom of the cookware in water (as is the case
when the liquid in the pot is too cold and the salt is not dissolved fast enough), this
leads to the formation of so-called local elements, which cause localised corrosion. As
such, please only add salt to boiling water or hot foods.
· Blue or bright discolourations on stainless steel cookware may occur during or after
cooking and washing. Stainless steel tends to have an invisible passivation layer that
protects the item from external „attacks“ to its surface. It is created when magnesi-
um combines with silications and oxygen (these elements can be found naturally in
foodstuffs and tap water). Under certain conditions, this layer, which is not harmful
and does not affect the corrosive protection or the functionality, may become visible –
it turns blue. This discolouration can be removed using a commercially available metal
cleaning agent or a vinegar or lemon solution.
· Besides blue discolouration, stainless steel surfaces can also form so-called scale. These
scale marks or fur are caused by water and can be removed using a vinegar and water
solution (1 part vinegar essence to 5 parts water). Lemon juice can be used instead of
vinegar if preferred.