Cleaning And Storing - AEG Mastery Salt Block Manual

SALT BLOCK
USAGE
Congratulation of the purchase of your new Salt Block.
Please read the instructions carefully before the first usage:
• Heat up your salt block slowly/gradually to avoid cracking.
• The salt block needs to be completely dry before you heat
it up.
• Always heat up or cool down the salt block starting from
room temperature.
• The salt block will change color depending on how you
heat it up, and what you cook. This will not affect the
performance of the product.
• The salt block keeps both heat and cold well; keep this in
mind when touching/ moving it.
• Do not clean your Salt Block in the dishwasher.
• Always use oven gloves when touching the block or the
Stainless Steel.
WHEN HEATING UP YOUR SALT BLOCK, APPLY THE
FOLLOWING PRINCIPLE:
1. 15 minutes on low
2. 20 minutes on medium
3. 25 minutes on high*
* Depending on how hot you need the stone to be.
Induction Hob
• Never use the boost/power function when heating up your
salt block.
• Maximum power (induction) Level 8 of 9, or 13 of 14.
• 180/210mm zones max level 8/13 (max 1500W).
• Can be used on a 210mm zone, 220mm zone or bridge
zone.
Gas hob
• The Salt Block can be heated with or without the Stainless
Steel rack.
• The gas flame can cause color changes to the stainless
steel rack, this will not affect the functionality.
Oven
• The Salt Block can be used in the oven without the
stainless steel bottom.
• The Stone gets very hot, handle with caution.
• Do not apply steam when heating your salt block.
• Its recommended to use the oven to heat the block and
benefit from the long lasting temperature, cooking at the
table.
BBQ
• Use the stone without the Stainless Steel bottom.
Freezer
• Use the stone without the Stainless Steel bottom.
• Freeze for minimum 1 hour.
• Ensure that your Salt Block holds room temperature or
lower before freezing it.
• Do not heat up a frozen stone using oven/hob/micro/BBQ.

CLEANING AND STORING

Salt is a natural material and proven antibacterial. Over time,
your stone will change color depending on the food you are
cooking. This will not affect the function of the stone and as
long as you ensure that your remove food residues from the
surface of the stone, the taste will go away.
CLEANING:
• Let the stone cool down
• If using the Stainless steel induction bottom, remove and
clean this part separately.
• Moisten the Salt Block with a damp sponge (do not use
soap).
• Scrub with a soft brush or green scouring pad to remove
any food residue, wipe clean with the sponge.
• If needed, use a scraper to clean the Salt block.
• Tamp dry with a paper towel or clean cloth.
• Let the stone dry completely until next usage in order to
avoid cracking.
• Dry and store the Stainless steel bottom apart from the
Salt Block.
• Store the stone in a dry environment, avoid humidity.
EN
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