The versatile Classic range brings carefree functionality to home kitchens with durable materials, non-stick linings and an advanced design for ease of use on stoves of all kinds.
Heating: add a pat of butter or a couple of tablespoons of water to the pot or pan on the stove. The cookware temperature is high enough when the butter turns golden brown or the water has evaporated. Turn the stove down after a short while to prevent overheating. Avoid heating empty cookware and use reasonable heat at all times. A temperature of more than 250 °C will damage the non-stick surface.
Use only wooden, plastic or silicon kitchen utensils. Never store food in non-stick coated cookware. The salt and acids in food will erode the non-stick surface, making it less durable and impairing its non-stick properties.
A steamer pot consists of a pot section, a steamer insert and a porridge insert. Food cooks gently in steam without using additional heavy oil or fat. The thick-based main pot is placed on the stove. Do not allow this to boil dry.
The perforated steamer insert must be in the middle when all three parts are used to ensure that hot steam will pass through the steamer. Incorrect assembly may cause the parts to stick together. The thin-based porridge insert should never be placed directly on the stove.
