• Never run cold water over a hot glass lid to cool it because the lid can be damaged by thermal shock.
• Because the lid is tightly closing, it can adhere to the rim of the pot during cooling. To loosen the lid, reheat
the pot briefly.
• Do not add salt to cold water. Instead, wait for the water to boil and then stir in the salt. Adding salt to cold
water may lead to extremely high salt concentrations in the bottom of the pot, which can cause corrosion
spots on the bottom. Such spots on the stainless steel do not affect the performance or cooking properties
of the pot.
Main possible uses
•
Searing:
searing is carried out in stainless steel cookware. It is particularly suitable for meat not cooked in
breadcrumbs, e.g. steak, chicken cutlets, skewers, chops etc.
1. Heat cookware without oil on medium (2/3 of the stove power).
2. Put a few drops of cold water into the cookware. The right temperature for frying meat with or without
oil is reached when the drops bubble clearly and “dance“ in the pan. Before you add oil or put in the frying
meat, carefully wipe the water out of the pot e.g. with a paper towel.
3. Firmly press down the frying meat. It will come off the bottom after a few minutes and can be turned over.
4. Now turn down the heat and cook the meat to your liking.
•
The savoury way:
braising: braised dishes have a very aromatic and delicious taste thanks to the addition of
liquid. Simply brown beef rolls, goulash or pot roast with or without oil, then cook adding some liquid and
with the lid placed on the pot.
•
Healthy stewed culinary delights:
A wellness-oriented diet is promoted by cooking foods in their own
juices or with little oil. During stewing nutrients, vitamins and minerals are preserved, and colour, aroma and
taste are retained. You should not lift the lid during cooking. Make sure that the liquid does not evaporate
completely because otherwise the cooked food will burn.
11
Instructions on use and care
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