Instrukcja obsługi Tefal Jamie Oliver Hard Anodised

Tefal Niesklasyfikowane Jamie Oliver Hard Anodised

Przeczytaj poniżej 📖 instrukcję obsługi w języku polskim dla Tefal Jamie Oliver Hard Anodised (6 stron) w kategorii Niesklasyfikowane. Ta instrukcja była pomocna dla 3 osób i została oceniona przez 2 użytkowników na średnio 4.5 gwiazdek

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TEFAL/T-FAL*

INSTRUCTIONS FOR USE FOR COOKWARE

Congratulations on your purchase and welcome to e world of Tefal/T-Falth * cookware! Tefal/T-Fal* cookware is designed to provide many years of cooking enjoyment, superior performance and maintenance-free service

Before rst use

 Remove all packaging materials, labels, sckers and tags.

NOTE: Some cookware is shipped with a protecve plasc piece, in parcular those located at the base of the handle. Please discard before use, as failure to remove this

piece could create a re hazard.

 Wash cookware in warm, soapy water, then rinse and dry thoroughly using a so cloth or paper towel

 For cookware with a non sck interior, heat each pan on low for 30 seconds, remove from heat and spread one teaspoon of cooking oil over the enre interior surface with a clean

cloth or paper towel. Wipe o any excess. You should then condion the pan regularly to maintain the performance of the non-sck coang.

General cooking ps

 Use only low to medium heat with your cookware at all mes (including boiling water). Low to medium heat oers best cooking performance. High heat may damage your

cookware and this type of damage is not covered under the guarantee. Use high heat only for reducing liquids. Medium to medium high heat for sautéing, sr frying and frying.

Low heat for warming food, simmering and preparing delicate sauces.

 Never let cookware boil dry or leave an empty piece of cookware on a heated ring or gas ame.

 Select the proper hob ring or gas ame size so that the heat or gas ame touches only the boom of the cookware and does not climb up the sides of the pan

 Do not use non-sck coated pans to ambé.

 Let pans cool before cleaning to prevent warping caused by extreme temperature shocks. Avoid any extreme temperature changes.

 Do not slide or drag cookware across the hob surface as this may cause damage to both the cookware and the hob surface.

 Discolouraon: Overheang and extreme temperature shock can cause brown or blue stains. This is not a defect in the product, it occurs from using too high a heat seng

(typically in an empty or minimally lled pan). Also large amounts of iron in your water can cause discolouraon and result in the pan looking slightly rusty. Large amounts of

limestone in your water can cause white spots that you can easily remove with lemon juice or white vinegar.

 When boiling water, add salt to water only aer it has come to the boil to keep salt grains from damaging the steel components of the cookware

 Never heat fat or oil to the extent it smokes, burns or turns black.

 Milk scorches easily. Heat over low to medium heat unl bubbles form around the edges.

 To avoid spillage, do not ll the pans more than two-thirds full.

 Avoid using your pans to store acidic, salty or fay foods before or aer cooking.

 Unless otherwise stated only use your Tefal pans on a hob and not in an oven refer also to secons regarding handles, knobs and lids –

Hob suitability and use

 Ensure suitability for your hob by referring to the symbols displayed on the sleeve, packaging or catalogue.

 Always dry the base of your cookware before cooking, especially if you use it on a ceramic, halogen or inducon hob, otherwise the pan may sck to the hob.

 Depending on your hob type, the base of your pan may become marked or scratched. This is normal.

 Choose a suitable sized gas ame or ring for the base of the pan and centre your pan over the heat source.

 On a ceramic hob, take care that your hob and the base of the pan/pot are perfectly clean to avoid anything geng trapped between the pan and the hob, thereby scratching the

hob.

 Never drag pans across the surface always li the pan/pot o. –

 Never “shue” frypans, woks or sauté pans on the hob whilst cooking

Use on an induction hob

Inducon is a heang method, which is much faster and more powerful than other heat sources. To guarantee the performance of your cookware:

• Never heat pots and pans when empty.

• When preheang your pan we recommend that you set the hob (output level) to a mid-range temperature seng (you should consult the operang instrucons for your inducon hob).

• If using a non-sck coated pan use the Thermospot technology so that you can see when the pan has reached the perfect cooking temperature, then add your food and reduce the heat to

maintain the temperature (to prevent overheang the pan).

NOTE: The eciency of the pan may be aected by the diameter & power of your hob.

Helpful hints on lid use

 When removing a lid during cooking, lt it to direct steam away from you and keep hands and face away from vents.

 Do not use glass lids that have cracks, chips or scratches and do not aempt to make repairs to damaged cookware. Using damaged cookware lids could lead to the glass exploding

and possible injuries to users or bystanders.

 Do not place hot glass lids into or under cold water or directly onto a cold work surface as an extreme temperature change can break the glass. This is not covered under the

guarantee.

 Tempered glass lids are oven safe up to a maximum of 350°F/175°C/ Gas Mark 4. You must remove glass lids from pans before pung the pans in an oven above this temperature.

 If your glass lids have knobs made from pure bakelite (ie no added trims) they are oven safe up to 175°C (350°F, Gas Mark 4) for a maximum of one hour. Knobs that are bakelite

with trims should not be put in the oven at all.

 Any lid that has a steam-vented knob is not oven-safe and should not be put in the oven.

 When leaving a covered pan on the hob aer the heat is turned down, be sure to leave an air gap between the lid and the pan or the steam vent open, otherwise a vacuum seal

may occur. If you noce a vacuum seal, do not aempt to remove the lid from the pan, call the Consumer Helpline.

Handles and knobs

 Handles and knobs can get hot under certain condions. Always have oven gloves available for use. When cooking make sure handles are not posioned over other hot rings or gas

ames. Do not allow handles to come into contact with direct heat or ames, nor place directly under a hot grill.

 Some handles and knobs are aached with screws that may loosen over me due to the connual heang and cooling of the xing. If this occurs, they should be carefully

reghtened. Do not over ghten, as this could result in damage to the lid or the knob. If the screw cannot be ghtened or if the handles are riveted or welded, call the Consumer

Helpline

 If handles and knobs are made of stainless steel they are oven safe up to 500°F/260°C /Gas Mark 9.

 If handles and knobs are made of stainless steel with some silicone insert or wrap, they are oven safe up to 400°F/210°C/ Gas Mark 6 for a maximum of one hour at a me.

 Handles and knobs made from pure bakelite (ie no added trims) are oven safe up to 175°C (350°F, Gas Mark 4) for a maximum of one hour.

 Bakelite handles and knobs with trims should not be put in the oven at all.

 Any steam-vented knob is not oven-safe and should not be put in the oven

Cookware with non-stick coang (care and cleaning)

 Most metal utensils can be used except knives and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and do not cut

directly in the pan. Do not stab or gouge the non-sck surface. Accordingly, Scratching cannot be covered by the guarantee.

 With use some minor discolouraon of the non-sck coang may occur. This is quite normal and will not aect the non-sck properes of your cookware.

 Slight surface marks or abrasions are normal and will not aect the performance of the non-sck surface. Those marks will not be covered by the guarantee.

 Non-sck cooking sprays are not necessary with non-sck cookware. The use of such sprays may create an invisible build-up on the surface of the pan that will aect the pan’s non

sck properes.

 Repeat condioning of the non-sck regularly to maintain performance, parcularly aer dishwashing (see “Before First Use”).

 If you accidentally burn food in your pans ll them with warm water and washing up liquid and leave to soak for about an hour. Aerwards wash them as normal and use a non-

abrasive sponge (a non-sck scouring sponge) if necessary. The non-sck coang should then be recondioned with a lile cooking oil wiped over the surface with a paper kitchen

towel to restore its non-sck properes (see “Before First Use).

 If food begins to "sck" to the pan this is usually a sign that the non-sck properes have been weakened due to the pan having been overheated; not condioned regularly

enough (see "Before First Use"); food has been burnt in the pan or there is a build up of food residues in the pan. This is not covered by the manufacturer's guarantee (see secon

"Guarantee")

 A build up of residue or scale may form on the coang inside the pan. This is oen seen when a pan is connually used for boiling vegetables and hard water is used. To remove

these deposits use diluted white vinegar or lemon juice. To resolve the problem we also suggest that a lile cooking oil is spread over the nonsck coang aer washing and drying

to re-condion the non-sck surface.

 The non-sck coang is formulated not to chip or peel under normal household use. If parcles from the coang are accidentally ingested, there is no danger. These parcles are

non toxic and totally inert, if ingested it is totally innocuous in the body. If you have any concerns please contact the Consumer Helpline

Non-sck coang with Thermospot Technology

Tefal cookware comes both with and without Thermo-Spot™ technology. Should your pan have a heat indicator like the ones shown, this will tell you when the

pan has reached the opmum cooking temperature (approx 190ºC).

When cold: - The Thermo- n is visible. Add a drop of cooking oil to your pan. Wait and the spot will turn a solid colour when the pan is perfectly Spot™ paer

preheated and ready to cook. When the paern is no longer visible reduce the heat to maintain the temperature. This Thermospot technology should therefore

help to prevent you overheang the pan.

Ceramic coated cookware

 The ceramic surface can be heated up to 570°F/300°C on a stovetop.

 The high heat resistance of the ceramic interior surface makes the pan ideal for searing, browning and frying.

 The ceramic cookware promotes healthy cooking by requiring less saturated fats and oils while cooking

Utensils

 We recommend to use plasc, silicone or wooden utensils for best long term results.

 If your product has a non-sck coang s ookware with non- – ee secon “C sck coang”

 Slight surface markings are normal and will not diminish the performance of your cookware

Oven and grill use

 Cookware is oven safe up to 500°F/260°C/Gas Mark 9 if the handles are made of stainless steel without any bakelite or silicone insert or wrap. Refer to the handle and knob secon

to check the safe temperature for your cookware.