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• Caution: Overheating can damage the non-
stick coating. The cookware should there-
fore never be left unattended on the stove.
Thoroughly ventilate the kitchen in the event
of smoke formation. Any slight discolouration
of the surface of the inner base does not affect
the product's properties.
• Never heat cookware for extended periods of
time without contents and ensure that the
liquid of the cooked food never completely
evaporates. Failure to follow these guidelines
can cause damage to the cookware or heat
source.
• If something should still be burned despite all
precautions, immediately remove the black
burned food so as not to impair the non-stick
effect.
• Wash as soon as possible after use. For gentle
care, we recommend wiping the cookware with
a paper towel or rinsing it by hand with a mild
cleaning product. Modern compact detergents
can corrode and damage the non-stick coating
in the dishwasher. Therefore WMF recommends
washing by hand.
• Soak stubborn food residue and gently remove
with a sponge or brush. (We recommend using
a Scotch Brite "3M Non-Scratch" cleaning
sponge.)
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• Do not use steel wool or abrasive scouring
agents.
• After cleaning, re-grease the surface with
cooking oil or grease.
• The non-stick coating may turn a slightly
darker colour after extensive use, however this
is a natural process. The performance charac-
teristics are not affected by this and are not
grounds for complaint.
• Please use kitchen utensils made of wood or
synthetic material in the frying pan. Any cut
or scratch marks do not have an effect on the
non-stick property of the surface. They are
purely visual in nature and are not cause for a
warranty claim.
• Avoid exerting force on the pouring rim with
hard, sharp-edged and metal kitchen utensils,
as this may result in damage.
Temperature specifications when using in
the oven
The maximum heat supply depends on the parts
with the lowest temperature resistance (handle,
lid or body).
Never use the grill function of the oven with glass
lids.
Temperature-
resistance
Handles
(lid and body)
made of synthetic
70°C (for keeping
material/silicone
food warm)
made of stainless steel
250°C
Lid
made of glass
180°C
made of glass with a
180°C
stainless steel rim
made of stainless steel
250°C
with synthetic parts
70°C
Information for preparation
Cooking in little water
This gentle form of preparation uses very little
fluid for cooking vegetables or other food in the
covered pot. To prevent steam from escaping and
interrupting the water steam cycle, the firmly
closed insertable lid must not be removed.
Cooking in little water is ideal for vegetables, fish,
poultry or fresh meat. This cooking method largely
retains the vitamins, minerals and trace minerals
because they are not released into the water and
all foodstuffs retain their individual taste. General-
ly you do not need to add cooking salt.
Low-fat frying
When frying with fat, always put the fat into the
cold pot and then heat it up!
Set the temperature no higher than medium-high
or medium. Reduce the heat if the fat begins to
smoke slightly. Then place the food to be fried into
the pot.
When frying without fat, heat up the cookware on
a medium heat setting (maximum) and make sure
that the pot and the coating do not overheat.
Fry for 8–10 minutes on each side, keeping the lid
closed. The cooking time depends on the size and
quality of the food.
With this type of cooking with a closed lid, the
meat fries in its own juice and you can be sparing
with the amount of fat you use.
Be careful with hot fat.
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