Bartscher Frying pan E240-D1, Cooking pot E4L-SG1, Frying pan E200-D1, Cooking pot E11L-1, Cooking pot E10,4L-1 Operating instructions

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100454 - 100456 - 100457
Phone: +49 5258 971-0 Fax: +49 5258 971-120 Service hotline: +49 5258 971-197 www.bartscher.com
Version: 1.0 Date of preparation: 2022-06-15
Original instruction manual
EN
EN
Art. No. / Model:
Table
of Con-
tents
(L)
Dimensions
W x D x H (mm)
Base
surface
diameter
(mm)
Internal
diameter
(mm)
Weight
(kg) 100446 / E6,1L-1
6,1
305 x 220 x 247
175
200
1,65
100447 / E11L-1
11,0
337 x 263 x 292
215
280
2,38
100448 / E16L-1
16,0
445 x 349 x 264
290
321
3,85
100449 / E10,4L-1
10,4
423 x 323 x 207
262
240
3,23
100450 / E3L-SG1
3,0
362 x 199 x 152
158
180
1,05
100451 / E4L-SG1
4,0
407 x 223 x 175
175
200
1,33
100452 / E6,7L-SG1
6,7
505 x 266 x 206
215
240
1,93
100453 / E10,4L-SG1
10,4
556 x 308 x 227
250
300
3,02
Art. No. / Model:
Height
(mm)
Dimensions
W x D x H (mm)
Base
surface
diameter
(mm)
Internal
diameter
(mm)
Weight
(kg) 100454 /
E180-D1
65
362 x 199 x 110
125
180
0,81
100456 / E200-D1
65
419 x 221 x 112
145
200
0,97
100457 / E240-D1
75
477 x 267 x 130
190
240
1,57
Technical Data
Cooking pots with lids
Frying pans with lids
100446 3 / 5
We reserve the right to implement technical modifications.
EN
Version / Characteristics
Cooking pots
Material: high-alloy steel
Handle material: high-alloy steel
Handle characteristics: heat-insulated
With pouring rim
Suitable for all types of cookers, including induction cookers
The set includes: 1 lid
Frying pans
Material: high-alloy steel
Handle material: high-alloy steel
Handle characteristics: heat-insulated
Roasting surface design: brushed steel
Suitable for all types of cookers, including induction cookers
The set includes: 1 lid
Operating Instructions
Never leave an empty cooking pot or frying pan on a hot cooker.
Never leave any cookware without supervision on a hot cooker for a prolonged
time.
When cooking, always try to use the lowest possible temperature, which will minimize discolouration of the cookware and make products cook more with the use of their own humidity.
Always add salt to boiling water. Adding salt to cold water may damage cookware.
4 / 5 100446
EN
WARNING!
Do not use any sharp or pointed, nor metal implements (knife, fork, etc.) to clean cooking pots nor frying pans. Sharp or pointed implements may damage the surface.
For cleaning, do not use any scouring agents, containing solvents nor corrosive cleaning agents, as they may damage the surface.
Cleaning and Maintenance
1. Before first use, wash cooking pots and frying pans, as well as their lids in hot water with a mild cleaning agent and a cloth or a sponge to remove production and packaging process residues. Rinse in fresh water. To end with, dry the cleaned cookware, using a linen-free, soft cloth.
2. Clean cooking pots, frying pans and their lids after each use, using warm water, a cloth, sponge or a dish-washing brush and a mild cleaning agent. Rinse the cleaned cookware thoroughly with fresh water. Wipe the cookware dry with a soft, lint-free cloth.
3. In the case of more stubborn soiling, we recommend soaking cooking pots and frying pans before washing them.
4. The cooking pots and frying pans are also dishwasher-safe. Even in spite of the fact that the cookware is dishwasher-safe, it may happen that due to the influence of high temperature being generated in a dishwasher during a drying process, water stains would remain on cookware. To avoid formation of stains, remove cookware from a dishwasher before a drying process begins and wipe them dry immediately with a soft cloth.
5. Discolouration of cooking pots and frying pans may be removed with vinegar or liquid citric acid. After cleaning, soak soft cloth in vinegar or citric acid and wipe external and internal surfaces of cooking pots and frying pans.
100446 5 / 5
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