Manual Wmf Cookware made from multilayer material (page 4 of 15) (English, German, Dutch, French, Italian, Spanish)

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Care and Safety instructions

• Never heat up the cookware when empty and

ensure that the liquid in the food does not

completely evaporate. If this is ignored the food

may burn or damage the cookware, or cause

damage to the hob.

• Add salt only to boiling water and stir to prevent

the salt damaging the base.

• After use rinse in hot water as soon as possible.

• Soak residue food and remove with a sponge or

brush. (We recommend Scotch Brite cleaning

sponge »Kratzt nicht 3M«).

• Please do not use steel wool or cleaning uid

containing sand.

• Hard water and certain food types can cause

marks or shimmering blue discoloration on the

inside. Please remove regularly and without delay,

by heating up vinegar in your cookware.

• Store cookware completely dry.

Instructions for cleaning in the dishwasher

• Use only brand name detergent. Rell the special

salt and rinsing agent when low. Salt must not

be spilt in the inside of the dishwasher. A con-

centration of salt can cause corrosion. We

therefore recommend running the dishwasher

empty once after lling the salt container.

• Other objects in the dishwasher can transfer rust

onto the cookware, causing corrosion damage if

not removed immediately.

• Open the dishwasher as soon as it has nished

washing to allow air to circulate.

• Take the cookware out of the dishwasher as soon

as possible and do not leave it when damp for any

length of time as this could cause stains.

• Store cookware completely dry.

Instructions for food preparation

Cooking with little water

For this type of gentle cooking vegetables or other

food is cooked in very little water in a closed pan.

For the whole duration of the cooking the tightly

insertable lid should not be removed to avoid

steam escaping and to prevent the cycle of water –

steam being interrupted.

Cooking in little water is ideal for vegetables, sh,

poultry or young meat. This type of cooking retains

vitamins, minerals and trace elements to a greater

degree and all types of food keep their particular

WMF Cookware

made from multilayer material

Congratulations on your choice. You have chosen

a quality product from WMF. High grade materials,

rst class manufacture and meticulous quality

control guarantee durability. The fully developed

design and the well thought out functionality

guarantee its complete usefulness.

Quality characteristics

• Multilayer material: Cromargan® inside, alumin-

ium in the core, chrome steel on the outside.

• Very fast thermal conductivity, even and rapid

heat conduction through the side walls to the

pouring rim.

• Neutral taste and hygienic.

• Pouring rim for accurate and measured pouring

• Suitable for all types of cooker, including

induction hobs.

• Sturdy stainless steel lid with steam release

( depending on the design).

• Regular household sizes.

• If the following advice is adhered to, easy to care

for and durable.

Please read the following instructions for use and

care thoroughly before ﬁrst use.

Instructions for use

• Before rst use remove any stickers, wash in hot

water and dry thoroughly.

• Multilayer material reacts very quickly to changes

in the energy input. Only use the highest heating

level for heating up, turn it down in time as

needed and regulate the cooking temperature via

the energy input.

• Oven compatible up to approximately 200°C.

• Please note that the handles can become hot.

Usepan holders. This also applies for oven use.

Hand guards are also to be used here.

• The noninsertable lid with a steam vent prevents

steam escaping around the sides and water

splashing onto the hob. Hot steam can escape out

of the opening while cooking. Always turn the lid

with the steam vent away from the body.

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Wmf Cookware made from multilayer material Manual

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