Before using the teppanyaki for the first time
•
Before using the teppanyaki for the first time, clean
it with warm water and a little washing-up liquid and
then rinse it.
Tips for using your teppanyaki
•
Use your teppanyaki only for cooking food.
•
Do not leave acidic foods such as tomatoes (or
tomato sauce), mayonnaise, lemons, vinegar or brine
on your teppanyaki for more than 6 hours. Highly
acidic food may cause unwanted discoloration.
•
Do not use sharp metal utensils on the appliance as
these may scratch it. Scratches and other damage
will not impair the flavor or quality of the food you are
cooking or frying, however.
•
Never leave the teppanyaki on the heat source
without any food on it, as this may cause the
teppanyaki to warp. Pour oil onto the teppanyaki
before heating it up.
•
You can use your teppanyaki without issue in the
oven or combi-steam oven at temperatures of up to
430°F (220°C). At temperatures exceeding 430°F
(220°C), the stainless steel may take on a blue
or brown hue, or even begin to oxidize in places.
Changes in hue and oxidation are not covered by the
warranty.
•
Always use a pot holder or oven gloves to touch the
handles, as these become hot.
•
Always allow the hot teppanyaki to cool down after
use.
Cleaning and care
•
Never use metal scourers, bleach or abrasive
cleaning products to clean the appliance.
•
To gently clean your appliance, we recommend
using warm water and a little washing-up liquid and a
dishcloth.
•
To remove stubborn patches, soak the teppanyaki in
warm water with washing-up liquid. Leave it to soak
overnight if necessary. Then clean off the residue
with a soft brush, sponge or cloth.
•
To remove patches of limescale or traces of
minerals, clean your cookware in white vinegar
(1 to 5 tablespoons). Then rinse it in warm water with
washing-up liquid. (As an alternative, you could use a
little lemon juice instead of vinegar – a few drops are
generally sufficient.)
•
Under exceptional circumstances, such as stubborn
dirt, burnt-on grease and other hard-to-remove
traces of food, very carefully place ice cubes onto
the teppanyaki while it is still hot, and use a spatula,
brush or soft sponge to clean off the food remnants.
Alternatively, you could use a non-abrasive stainless
steel cleaning product. With normal use, unwanted
marks and discoloration are unlikely. If this does
happen, however, it will not affect the food or the
cooking results.
The teppanyaki is made from high-quality stainless steel. This item is suitable for induction
and is ovenproof (up to max. 220 °C).
The teppanyaki consists of a multilayer material called SWISS-PLY
®
that has been specially
developed in-house, an aluminum core that transports energy up to ten times quicker than
conventional stainless steel and is surrounded by two layers of stainless steel.
SWISS-PLY
®
is a protected trademark of Alinox AG/Switzerland.
Teppanyaki
en-US User manual
9
To prevent the material from overheating:
•
Never use heat setting 9 or the boost function when you are using the teppanyaki.
•
Do not use oil that has a high smoking point, such as rapeseed oil or avocado oil. Cooking oil provides the best
indicator of the temperature because it starts to smoke at around 350°F (180°C).
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