Stainless Steel Cookware
Model SY0162SSP
Instruction Manual - Read in full and retain for future use
Suitable for use on all cook top types including Induction,
Halogen, Electric, Gas and Ceramic
Note: Not suitable for microwave.
Stainless steel cookware is sanitary, enduring and attractive. It
will not rust or chip, and does not affect the flavor of food
cooked in it or baked on it. While stainless cookware does not
require seasoning or care to the same extent as cast iron or non
stick items do, there are still certain details you should know
when using stainless steel pots and pans.
Proper care of your cookware will result in items that can last for
generations.
Before First Use
Remove any stickers or packaging
Wash new stainless steel cookware with mild detergent
and warm water prior to using it for the first time. This will
remove any impurities that may have built up in transit
Rinse well and dry completely with a soft, clean towel.
Seasoning
Before use we recommend the cookware is ‘seasoned’. Coat a
thin layer of cooking oil onto the cooking surface and heat at
medium until the oil starts to smoke. Remove from the heat and
allow cookware to cool completely. Wipe clean with a tissue.
Cooking Guide
Always use the correct cookware utensil that matches the
size of the heating element. Do not use a small based
utensil on a large element for example.
Cook with the lid on. This will save both time and energy.
Avoid using metal utensils when cooking as they may
scratch the metal surfaces
To avoid food sticking to the surface
a.
Make sure the surface is clean
b.
Make sure the cooking oil is at the correct
temperature before placing food into the utensil.
c.
If food does stick lower the heat a little. The food will
release on its own.
d.
Let food from the refrigerator rest for a while at room
temperature. Cold meat sticks easily to stainless steel
surfaces when cooked. If the food surface has water
on it will lower the temperature of the oil and promote
sticking. Dry the surface of the food by patting it with a
tissue before placing in cookware.
Cooking Heats - Heat cookware gradually on low heat
only. Low to medium heat settings are recommended only
for cooking. Use high heat only sparingly when required
during cooking. This cookware is very efficient and it is not
recommended to use high heat settings for most food
items.
Heat - Never place cold or empty cookware onto a hot
element as this may cause the metal to warp. This will void
the warranty.
High Heat - High heats cause the metal to discolor,
particularly if used over extended periods and is instantly
recognisable. Discoloration is usually gold, bronze or blue
color, is an indication that the heat used is too high.
However it will not affect the cooking efficiency.
Oils – When seasoned heat stainless steel cookware for
one minute over a low heat before adding oils. Pre-heating
before adding oil will allow the oil to carbonize with the
steel and prevent burning. Ensure the entire cooking
surface is coated in a light coating of oil. Olive oil or peanut
oil is recommended. Heavy vegetable oils may leave a
residue that can affect nonstick performance. Use low heat
when heating up oils. Warning! Oils can quickly overheat
and cause a fire. Do not leave unattended.
Salt - Avoid adding salt directly to the surface of a pot or
pan at any time. Salt may cause spots or pitting to the
metal. If foods require salt, add it after the water is boiling
or directly to food while cooking and stir immediately.
Never leave food sitting in the cookware for long periods as
un-dissolved salt may cause pitting.
Ceramic Cooking – When using glass top type ceramic
cookers always lift the cookware from the element; do not
slide cookware across surface. Do not drop the cookware
onto the element. Remove any spilt food as soon as
possible. Follow cook top manufacturer’s instructions.
Gas Cooking – Warning! Never let the gas flame rise
above the base of the cookware. This may damage and
discolour the sides of the cookware.
