SAFetY inForMAtion • other inForMAtion
• Before use, please remove any labels, stickers etc. that are on the aromatic steamer, without
leaving any traces.
• Do not pull or push the steamer over the glass ceramic hob. Please ensure that the ceramic
hob is always free of salt grains or similar particles, as these may lead to scratches on the
glass ceramics.
• The aromatic steamer is not suitable for use in the microwave.
• Do not leave the aromatic steamer to heat up at a high heat setting for too long empty, or
just containing fat – risk of overheating. If it has overheated, please leave it to cool down on
the turned-off hob. Do not cool with cold water!
• Always keep the steamer out of the reach of children. An aromatic steamer is not a toy.
• Never leave the steamer unattended during use. Never leave children unattended in the
vicinity of a hot steamer.
• Never fill the aromatic steamer up to the rim. Observe the capacities according to these
instructions for use.
• Even after a shorter cooking process or when it is used in the oven, take hold of the handles
carefully with a pot holder, as a precaution.
• Only use appropriate sources of heat. In the event of operation on gas, the flames should not
go beyond the base.
• Avoid an unnecessarily high energy supply.
• Only use the aromatic steamer and any accessories for the intended purpose.
• Do not make any other changes to the product.
• Particular care is necessary if the steamer is being transported with hot contents. Do not
touch hot surfaces; only take hold of the steamer by the handles.
• Always put the hot aromatic steamer only on a level, stable and heat-resistant surface.
• Always allow the steamer and any accessories to cool down completely before you start
cleaning them.
• Avoid damage to the glass lid.
• Do not use the glass lid if it is chipped, cracked or heavily scratched.
• When handling the glass lid, do not use any wet cloths. Do not place the hot lid on a wet or
cold surface. Do not hold the lid under cold water if it is hot. Let it cool down to start with.
generAL informAtion
• Household cooking salt is - in chemical terms – sodium chloride (NaCl). Chloride can cause
chloride pitting when the salt is used incorrectly. If the salt added to the food being cooked
remains in the water at the base of the vessel for a long time (this is the case if the liquid in
the pot is too cold and the salt can, therefore, not dissolve quickly enough), so-called local
elements are formed at the base of the vessel which cause the pitting. Therefore, please only
add salt to boiling water or hot food.
• Blue or colourful discolorations on stainless steel vessels occur due to, during or after coo-
king or washing processes. Stainless steel tends to form a passive layer that is invisible to the
human eye to protect against external „attacks“. It develops when magnesium and silicate
ions and oxygen combine with one another (these elements are naturally available in food
and tap water). Under certain conditions, this layer that is neither harmful to health, nor
affects the corrosion protection or the serviceability of the vessel, may be become visible – it
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