FERLEON Cookware Handbuch Seite 11

Important
• To prevent damage to glass surfaces, always
lift your pot rather than sliding it.
• Always use the right pan size to match the
surface area of the heat source, to utilise
the heat as efficiently as possible, and to
prevent overheating of the sides of the pan
or handles.
• Enamelled cast-iron is particularly suited to
induction hobs. Heat up your pot gently to
prevent a thermal shock to the cast- iron.
Never use the booster function of your
induction hob, or its maximum capacity.
• Always place your pan on a shelf in the
oven, never on the oven bottom.
This is because the temperature at the
bottom of the oven does not rise evenly,
which is to the detriment of your cooking,
oven and cast-iron pan.
• Cast-iron and metal handles and knobs get
very hot over a flame, as well as in the oven.
Always use oven mitts or gloves to prevent
the risk of burning.
Cleaning and maintenance
Never immerse a hot pan in cold water
straightaway, let it cool down first. The enamel
can burst as a result due to the sudden
fluctuation in temperature.
If there are food remnants in the pan leave it
to soak in warm water and washing-up liquid
to loosen the remnants.
Wash your pan in warm water and washing-up
liquid. Do not use hard sponges or abrasive
detergents that may damage the enamel.
Rinse the product and dry thoroughly with a
clean cloth. Never store away your cast-iron
pot when damp.
• Regularly check that the knobs or handles
haven't loosened, where necessary tighten
them.
• Never place your hot pot on unprotected
surfaces.
• Avoid too high heat to prevent fats burning
and your food sticking to the pan. Extreme
overheating can damage the enamel.
• Wooden and/or silicon kitchen utensils are
recommended. Avoid using metal utensils
and never use them to scrape across the
enamel.
• Never use knives or utensils with sharp
edges to cut food on an enamel surface.
• Metal hand mixers and electrical mixers
mustn't be used with enamel products.
These can damage the enamel.
• Avoid knocking against enamelled surfaces,
especially against the edges.
The product can be cleaned in a dishwasher
except when the cast-iron has a wooden knob
or handle. However, using a dishwasher is not
recommended as dishwashing products can
bleach and dull the enamel over time.
Your enamelled cast-iron pot is exceedingly
sustainable. A knock or contact with a hard
surface can however damage the enamel. As a
result, the cast-iron pot is no longer protected
against oxidation. Should you ascertain (non-
hazardous) oxidation, the best thing to do
is apply a little vegetable oil to the affected
area.