Bedienungsanleitung Bourgini 41.1016 (Seite 4 von 12) (Deutsch, Englisch, Holländisch, Französisch, Spanisch)

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INSTRUCTIONS FOR USING

STAINLESS STEEL PANS

INTRODUCTION

The Bourgini high-grade steel pans are made up of

three layers. These three layers are rolled together

to form a total thickness of 2.3 mm. The heat

capacity of the pans is consequently very high, and

the temperature is maintained for a long time.

The three layers consist of an aluminium core

sandwiched between two layers of high-grade steel.

The properties of these three layers are as follows:

1. Inside

High-grade steel, class 18.8. This steel has good

non-stick and cleaning properties. It is a perfect

surface for contact with food.

2. Core

Pure aluminium. This has superior thermal

conduction properties and ensures fast, even

heating.

3. Outside

High-grade steel, class 18.0. This steel ensures

that the pan heats up effectively on induction

hobs, and it also gives the pan a handsome

brushed mat ﬁnish.

The pans are suitable for all heat sources, including

gas, electric, ceramic, halogen and induction hobs.

Where these instructions refer to “hob”, this is

understood to mean all these heat sources. The

pans are also oven safe and dishwasher safe. Metal

utensils like these pans cannot be used in the

microwave. The handles are welded to the pans and

will therefore never come loose.

BEFORE INITIAL USE

• Remove any stickers.

• Wash the pan and the lid (where applicable) in

hot soapy water and rinse well with clean water.

• Dry thoroughly before using the pan.

• Check that the handles are ﬁrmly attached.

SAFETY

• Do not leave pans unattended on a hob that is

turned on. The pan could boil dry and/or it could

endanger children.

• Never allow the pan to boil dry. This will cause

permanent discoloration of the steel. It may also

cause the pan to warp.

• Avoid large temperature ﬂuctuations. Do not

pour cold water into a hot pan, do not put

frozen food into a hot pan, and do not suddenly

immerse a hot pan in cold water. Large

temperature ﬂuctuations could cause the base

to warp, leading to uneven heating.

• Make sure the handles are not directly above

the hot part of the hob, as they will become

extremely hot.

• The high-grade steel handles will always heat

up to some extent, so you should only touch

the handles and the lid using oven gloves or a

towel.

• Never use steel pans in the microwave.

• Do not leave food in the pan for an extended

period. In particular, food with a high acidity,

such as chili sauce, tomatoes or citrus fruit,

could corrode the pan.

TIPS FOR USE

• Choose a hob that suits the diameter of the

pan. The diameter of the hob should always be

smaller than that of the pan.

Pan diameter Hob diameter

16 cm 12 – 14 cm

20 cm 16 – 18 cm

24 cm 20 – 22 cm

• Do not turn the hob up too high. Due to the good

thermal conduction of these pans, a high heat is

not necessary. In fact, this should be avoided, as

it could cause the pan to discolour and food to

burn on.

• These pans can be used in the oven up to a

temperature of 315°C (600°F).

• Always use a towel or oven gloves to handle the

hot pans.

• In order to avoid scratches, do not stir or dish

up food using sharp objects.

• Put some oil or butter in the pan and preheat

for one minute before adding the food. This will

make the food less likely to stick.

• Do not add salt until the food has heated up.

This will prevent the formation of white spots on

the pan.

CLEANING

• The pans can be cleaned in hot soapy water

(rinse thoroughly with clean water) or in the

dishwasher.

• Do not use any abrasive products, such as steel

wool or scouring pads. Scrape only using a

wooden or plastic spatula.

• To remove stubborn food remnants, soak the

pan in hot soapy water for half an hour.

• To remove burnt-on food, put equal quantities of

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