T-Fal C51782 Manual

How to better use my product
WHAT SHOULD YOU DO WHEN THE FOOD BEGINS TO STICK?
Non-stick utensils are specially designed so that food does not stick. However, the frying pan or
saucepan has to be properly maintained. For that purpose, please observe the following tips: slightly
oil the frying pan/saucepan before first use and then wash and dry it, repeat the process from time
to time if you wash the frying pan/saucepan regularly in the dishwasher. It is also necessary to
avoid overheating and scratches, in particular due to use of metal accessories (spatulas, ladles)
and/or due to cleaning with a scouring sponge.
IS NON-STICK COOKWARE OVEN PROOF?
Only frying pans, saucepans or saute pans from the Ingenio range can go in the oven, thanks to their
detachable handles (ensure that the detachable handle is removed). Utensils should never be used in
a microwave or convection oven.
INSTRUCTIONS FOR USE AND WARNINGS
• Wash the frying pan in hot water and washing-up liquid to remove any dust. Dry it and rub a little
cooking oil into the non-stick coating before using for the first time. Remove any excess oil.
• Wash and dry your kitchenware after each use.
THERMO-SPOT®: TO WHAT TEMPERATURE DOES THE FRYING PAN
NEED TO BE HEATED FOR THE TEMPERATURE INDICATOR TO
CHANGE COLOUR?
For frying pans: between 140 °C and 195 °C
For crepe pans: between 165 °C and 240 °C
This is the optimum temperature for frying and searing food. This indication helps you cook
healthier and at an ideal temperature.
CAN I USE METAL UTENSILS WITH MY FRYING PANS AND
SAUCEPANS?
You should refer to the recommendations for use indicated on the packaging or in the instructions
included with the product. With some ranges, you can use certain metal utensils with the exception
of knives and whisks. However, to extend the life of your frying pans and saucepans, we strongly
recommend that you do not use metal. Choose plastic or wood.
WHAT SHOULD I DO WHEN FOOD STARTS TO STICK? (CERAMIC
COATING ONLY)
The non-stick properties of the ceramic coating are a lot more limited, both in terms of performance
and duration, than those of the classic (PTFE) coating. We recommend cooking with more fat as well
as washing more vigorously with slightly more washing-up liquid. For baked-on food, we