Non-stick stir fry pan with glass lid - User manual - Master Chef
Non-stick stir fry pan with glass lid - User manual - Master Chef
This Master Chef non-stick stir fry pan or wok pan with glass lid can be used on the induction stove cooker. The outside stainless steel is able to conduct the electromagnetic cooking power of the induction stove and the inner non-stick coating is perfect for cooking and easy cleaning.
Read these instructions and keep them safe.
Important safeguards
- Do not use steel wool or other metal pads which will scratch the surface.
- Do not leave your cookware on a hot burner for longer than is necessary for it to reach the proper cooking temperature or allow the pan to boil dry.
- Do not plunge a hot pan directly into cold water, let it cool first.
- Do not use your cookware in a microwave oven.
- Do not gouge the non-stick coating.
- Do not use sharp edged or metal utensils and avoid cutting directly in the cookware.
- Do not overheat oils or fats.
- Do not leave cooking food unattended.
- Gas - make sure the flame size is not greater than the base of the pan being use, otherwise the handle will get hot.
- Halogen and ceramic hobs - do not use cookware smaller than the halogen heat surface, same or larger is find. Take care to ensure that your hob and cookware are kept free from debris so as not to scratch the ceramic surface.
Using your cookware on an induction cooker
- All items can be used on an induction cooker; please note following;
- Due to the rapid speed of heating of induction cookers, care should be taken if pre-heating the cookware to prevent overheating. Pre-heating is not advised.
- Under certain circumstances noise may occur, which is due to the electromagnetic properties of the heat source and the cooking utensil.
Glass lids
- Avoid impact to the glass lid.
- Do not place lid directly on a heat source.
- Do not use if chipped, cracked or very scratched.
- Do not handle a hot lid with a wet cloth or place on a wet or cold surface.
- Do not use knives or utensils that can scratch and weaken the glass.
- Do not immerse the hot lid in water: Allow to cool first.
Using your cookware in a conventional oven
- All items can be used in a conventional oven, please note following temperature restrictions:
- Oven safe without lid up to 200℃ / 392℉ at 1 hour
- Oven safe with glass lid up to 180℃ / 356℉ at 1 hour
- Color may be changed during high temperature oven.
Safety and your cookware
- CAUTION: Handles may become hot during use. Please use oven gloves at all times. Take care when moving the lid from one position to another; as condensation and steam may build up and make the handles hot in certain positions.
- For the safety of children, never leave the handle of your pan sticking out over the edge of the cooker or a kitchen surface.
- To prevent the emission of fumes from non-stick pans, do not overheat as these fumes could be dangerous to animals with very sensitive respiratory systems such as birds.
- If overheating has occurred which has led to disintegration of the coating, thorough airing of the room should be carried out.
- Slight surface marks and abrasions are normal and will not affect the performance of the non-stick coating.
- Check the tightness of the handle screw from time to time, tighten as necessary.
Cleaning your cookware
- Before you use your pan for the first time wash it in warm, soapy water and then dry the pan using a kitchen towel or cloth.
- Your pan is dishwasher safe, however dirt from other dishes may be abrasive and prolonged regular dishwasher cleaning will eventually affect any item of cookware. After dishwashing, the pan may have some white spots on it; this can be removed with a cloth.
- Clean the exterior of the cookware regularly.
- Overheating or letting a cookware boil dry will cause bronze, blue or rainbow tints on the stainless steel surface. Although harmless, these tints can spoil the appearance of the cookware. Remove with a popular steel cleaner.
- A white film on the inside caused by minerals in water or from starch in food can be removed by rubbing with a sponge that has been dipped in lemon juice or vinegar.
Cooking with your cookware
- Salt can cause white spots or pits to form on stainless steel which cannot be removed. To avoid this, when searing food do not add salt to your pan until the liquid is at boiling point.
- Always use a little oil when cooking.
- For best results, use a medium heat source. This will allow better heat distribution to give a faster cooking time without wasting energy.
- Use only nylon, plastic or wooden utensils.
- Always centre your cookware over the heat source.
2 year guarantee
TCC guarantees cookware for a period of 2 years, provided it is used as per the use and care instructions above.
This product is guaranteed by TCC against any faulty workmanship from the date of purchase.
If your product is found to be defective during the guarantee period, the original owner may return it to retailer.
Upon examination of the product by TCC, if it is found to be defective, TCC will repair any faulty workmanship free of charge, whilst reserving the right to decide to replace the entire product, or if no longer available, substitute with a similar product. Under no circumstances may the guarantee give rise to any compensation or claims for consequential loss.
This guarantee does not cover damage caused by accident, misuse, abuse or use in commercial establishments. scratches, scores, pits, discoloration or damage from overheating, or other misuse is not covered by this guarantee. This guarantee does not cover the non-stick surface. This guarantee will only be considered valid upon presentation of dated proof of purchase, this guarantee card and the product purchased.
Please retain this guarantee card along with your proof of purchase. This guarantee does not affect your statutory rights with the E.U.
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