Tefal A5835444, A7148954, B3190602, B3190802, B3191902 User Manual

TEFAL / T-FAL*

INSTRUCTIONS FOR USE FOR COOKWARE

Congratulations on your purchase and welcome to the world of Tefal/T-Fal* cookware! Tefal/T-Fal* cookware is designed to provide many years of cooking enjoyment and superior performance provided that our use and
care advice is followed :

Before first use

• Remove all packaging materials, labels, stickers and tags.

Note: Some cookware is shipped with a protective plastic piece, in particular those located at the base of the handle. Please discard before use, as failure to remove this

piece could create a fire hazard

• Wash cookware in warm, soapy water, then rinse and dry thoroughly using a soft cloth or paper towel.

• For cookware with a non-stick interior, heat each pan on low for 30 seconds, remove from heat and spread one teaspoon of cooking oil over the entire interior surface with a clean

cloth or paper towel. Wipe off any excess.

General cooking tips

• Use only low to medium heat with your cookware at all times (including boiling water). Low to medium heat offers the best cooking performance. High heat may damage your

cookware and this type of damage is not covered under the guarantee. Use high heat only for reducing liquids. Medium to medium high for sautéing, stir frying and frying. Low heat
for warming food, simmering and preparing delicate sauces.

• Never let cookware boil dry or leave an empty piece of cookware on a heated ring or gas flame.

• Select the appropriate hob ring or gas flame size so that the heat or gas flame touches only the bottom of the cookware and does not climb up the sides of the pan.

• Do not use non-stick coated pans to flambé.

• Let pans cool before cleaning to prevent warping caused by extreme temperature shocks. Avoid any extreme temperature changes.

• Do not slide or drag cookware across the hob surface as this may cause damage to both the cookware and the hob surface.

• Discolouration: Overheating and extreme temperature shock can cause brown or blue stains. This is not a defect in the product, it occurs from using too high a heat setting (Typically

in an empty or minimally filled pan). Also, large amounts of iron in your water can cause discolouration and result in the pan looking slightly rusty. Large amounts of limestone in
your water can cause white spots that you can easily remove by gently boiling lemon juice or white vinegar in the pan (ensure the kitchen is well ventilated) and rubbing softly with a
non-abrasive sponge.

• When boiling water, add salt to water only after it has come to the boil to keep salt grains from damaging the steel components of the cookware

• Never heat fat or oil to the extent it smokes, burns or turns black.

• Milk scorches easily. Heat over low to medium heat until bubbles form around the edges.

• To avoid spillage, do not fill the pans more than two-thirds full.

• Avoid using your pans to store acidic, salty or fatty foods before or after cooking.

• Unless otherwise stated only use your Tefal pans on a hob and not in an oven – refer also to sections regarding handles, knobs and lids.

Hob suitability and use

• Ensure suitability for your hob by referring to the symbols displayed on the sleeve, packaging or catalogue

• Always dry the base of your cookware before cooking, especially if you use it on a ceramic, halogen or induction hob, otherwise the pan may stick to the hob.

• Depending on your hob type, the base of your pan may become marked or scratched. This is normal.

• Choose a suitable sized gas flame or ring for the base of the pan and centre your pan over the heat source.

• Take care when placing pans on gas hobs as the number of support legs vary and small pans in particular may need a trivet, which most gas hob manufacturers will supply with their

hob or can be bought from them separately.

• On a ceramic hob, take care that your hob and the base of the pan/ pot are perfectly clean to avoid anything getting trapped between than pan and the hob, thereby scratching the

hob.

• Never drag pans across the surface – always lift the pan/pot off.

• Never “agitate” frypans, woks or sauté pans on the hob whilst cooking. To move the food in the pan, use a suitable utensil.

Use on an induction hob

Induction is a heating method, which is much faster and more powerful than other heat sources. To guarantee the performance of your cookware:

• Never heat pots and pans when empty

• When preheating your pan, we recommend that you set the hob (output level) to a mid-range temperature setting (you should consult the operating instructions for your induction

hob).

• If using a non-stick coated pan use the thermospot technology so that you can see when the pan has reached the perfect cooking temperature, then add your food and reduce the

heat to maintain the temperature (to prevent overheating the pan).

Note: The efficiency of the pan may be affected by the diameter and power of your hob.

Helpful hints on lid use

• Always use oven gloves when removing a lid during cooking, tilt it to direct steam away from you and keep hands and face away from vents.

• Do not use glass lids that have cracks, chips or scratches and do not attempt to make repairs to damaged cookware. Avoid the use of damaged cookware lids. For safety reasons if

the glass shatters it is designed to break up into small pieces and shatter downwards rather than outwards.

• Do not place hot glass lids into or under cold water or directly onto a cold work surface as an extreme temperature change can break the glass. This is not covered under the

guarantee.

• Tempered glass lids are oven safe up to a maximum or 350°F/175°C/Gas Mark 4. You must remove glass lids from pans before putting the pans in an oven above this temperature.

• If your glass lids have knobs made from pure Bakelite (ie no added trims) they are oven safe up to 175°C (350°F, Gas Mark 4) for a maximum of one hour. Knobs that are Bakelite

with trims should not be put in the oven at all.

• Any lid that has a steam-vented knob is not oven-safe and should not be put in the oven.

• When leaving a covered pan on the hob after the heat is turned down, be sure to leave an air gap between the lid and the pan or the steam vent open, otherwise a vacuum seal may

occur. If you notice a vacuum seal, do not attempt to remove the lid from the pan, call the Consumer Helpline.

Handles and knobs

• Handles and knobs can get hot under certain conditions. Always have oven gloves available for use. When cooking make sure handles are not positioned over other hot rings or gas

flames. Do not allow handles to come into contact with direct heat or flames, nor place directly under a hot grill.

• Some handles and knobs are attached with screws that may loosen over time due to the continual heating and cooling of the fixing. If it occurs, they should be carefully retightened.

Do not over tighten, as this could result in damage to the lid or the knob. If the screw cannot be tightened or the handles are riveted or welded, call the Consumer Helpline.

• If handles and knobs are made of stainless steel, they are oven safe up to 482°F/250°C/Gas Mark 9.

• If handles and knobs are made of stainless steel with some silicone insert or wrap, they are oven safe up to 400°F/210°C/Gas mark 6 for a maximum of one hour at a time.

• Handles and knobs made from pure Bakelite (ie no added trims) are oven safe up to 175°C (350°F/Gas mark 4) for a maximum of one hour.

• Bakelite handles and knobs with trims should not be put in the oven at all.

• Any steam-vented knob is not oven-safe and should not be put in the oven.

Cookware with non-stick coating (care and cleaning)

• Most metal utensils can be used except knives and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and do not cut directly

in the pan. Do not stab or gouge the non-stick surface. Accordingly, Scratching cannot be covered by the guarantee