HENDI Seal Baking Pan
- Maintenance instructions for stainless steel pots & pans
- Groups: Profi Line, Kitchen Line, Budget Line
- Before first use
- Check the pot or pan for damage. If any damage is detected, immediately contact your supplier and DO
- NOT use the product.
- Remove all the packing material and protective foil (if applicable).
- Before first use smear some oil on the insides of the pot or pan and boil water in it. Repeat 3 times.
- Do not allow the pot to overheat.
General instructions
- When using ceramic cookers, check if the bottom of the pot and the cooker top are free of residues and irregularities, because even small impurities may scratch the cooker surface.
- Avoid dragging and moving stainless steel pots and pans over the cooker surface – this may damage the surface. Please follow the operating instructions of the cooker’s manufacturer.
- Any discolorations, stains, tarnishes or corrosion spots do not constitute cause for complaints or returns under warranty.
Maintenance
- After cooking immediately clean the pots and pans with a brush or sponge and a commercially available detergent. Never place a hot pan or pot in cold water.
- Larger and more stubborn stains may require soaking.
- To avoid leaving streaks, wipe pots and pans immediately after washing.
- If you wash stainless steel pots in a dishwasher, calcium deposits may occur on the bottom. They can usually be removed with detergent and a sponge.
- Stubborn dirt should be removed with half a lemon or a solution made of 9 parts of hot water and 1 part cleaning vinegar.
- To obtain lasting sheen, use commercially available products to clean stainless steel pots.
- Note: Never use steel brushes, abrasive powders, glass wool, or other hard objects.
- We hope you enjoy cooking and frying with our products
- Hendi b.v.
- For technical information and Declarations of Conformity
- see www.hendi.eu.
Welkom - HENDI Tools for Chefs
hendi.pl
