COOKING
Cook healthier and save energy.
The iron core conducts energy quickly and retains heat. The surface is anti-bacterial and preserves the flavours.
Cook healthier
and save energy at the same time
COOKING WITH PORCELAIN ENAMEL
Enamel cookware can be used for all stove types (except the microwave) and is perfectly suited for induction stoves due to the magnetisable iron core.
Enamel tableware not only heats up very quickly due to its iron core, but also retains the heat perfectly. It is therefore good to start the cooking/frying process at a medium heat, turn it up slowly and then reduce the heat again. This prevents the cookware from overheating, which causes burning. You cook healthier, preserving the flavours and ingredients as a result.
- NEVER heat the cookware without any contents, this may cause the base to warp.
- Always choose the hob with the most suitable diameter – never a hob that is too small.
- Always heat up the cookware gradually. Start at a medium (not the highest heat or the boost function with induction stoves) and then turn up the heat.
- Turn off the hob 5-10 minutes before reaching the end of cooking time so that you can use residual heat to gently finish cooking.
- NEVER leave the frying process unattended. Oil can catch fire, cookware can become overheated, and the food can burn. May pose a danger to children.
- The recommended maximum operating temperature is 220 °C. This way, valuable nutrients and flavours are preserved.
- Always cook with a lid. Rattling lids indicate that the heat can be turned down. You can save valuable energy as a result too.
- Turn off the hob 5-10 minutes before reaching the end of cooking time so that you can use residual heat to gently finish cooking.
- All enamelled products get hot quickly at the stove and in the oven. Therefore, please use a dry potholder.
- Never leave your cooking unattended in order to prevent to prevent burning, an oil fire and overheating. Please note: Strong browning of food, especially in case of products containing starch (when baking, roasting or frying – e.g. chips), can be harmful to health due to the formation of acrylamide.
