Manual

n E s s E n t i a l P r E c a u t i o n s
Never use Cuisinart
®
Chef's Classic
™
Stainless Cookware
on high heat. Food will burn. The aluminum encapsulated base
makes this cookware highly conductive and efficient for quick, even
heat distribution. We recommend using a low to medium
setting for most cooking. To boil water, medium-high is sufficient.
Never leave Cuisinart
®
Cookware or any pan empty over a hot
burner. Doing so can ruin the pan and cause damage to
the stovetop.
n B E f o r E usi n g
Wash your new cookware in warm water with a mild soap or
dish detergent, or in a dishwasher, before using for the first
time. Rinse thoroughly and wipe dry immediately with a soft dish
towel, or you may place your Cuisinart
®
Chef's Classic
™
Stainless
cookware in a dishwasher.
n E a s y Maint E n a n c E
Immediately after each use, fill the pan with hot water and liquid
dish detergent; let stand until lukewarm. Use a sponge or soft cloth
to remove any remaining food particles. Do not use steel wool or
other metal pads that make coarse scratches.
Rinse thoroughly and dry immediately for a flawless finish.
Cuisinart
®
Chef's Classic
™
Stainless features oven-safe handles that
can withstand oven temperatures up to 550°F. Caution should be
used when handling any cookware handles and we recommend the
use of potholders.
n W h at a B o u t thE D i s hW a s h E r ?
Cuisinart
®
Chef's Classic
™
Stainless is dishwasher safe, but remember
that soil from other dishes may be abrasive. If the dishwasher is
carelessly packed, other dishes or flatware may mar the surface
of the cookware. Over a long period, regular dishwasher cleaning
will eventually scratch any utensil. We recommend using a non-lemon
detergent.
n W h at a B o u t MEta l u t E n s i l s ?
We recommend using plastic or wooden utensils with your
Cuisinart
®
Chef's Classic
™
Stainless Cookware. You may prefer
using metal utensils. These may scratch the cooking surface, but
will in no way impair the performance of your Cuisinart
®
Chef's
Classic
™
Stainless Cookware. You may use a hand mixer with metal
beaters which can scratch the interior surface but will not impair
the cookware’s performance or its durability.
n t o rE Mo v E s ta i ns
Calcium in your water may leave a multicolored stain. This is from
a harmless deposit and can be removed with a little warm vinegar.
Certain foods such as pasta or oatmeal may leave a light residue or
cloudy appearance. This can be easily removed with any of these
cleaning products: Bon Ami
®
, Cameo
®
Stainless Steel or Metal
Cleaner, Nevr-Dull
®
.
n t o rE Mo v E s t u B B o r n r E s i D u E
When food is burned in the pan, a stubborn black residue may
remain. If soaking does not loosen it, add water to a depth of one
inch in the pan, then add a tablespoon of dishwasher detergent
(a non-lemon product). Bring to a boil, reduce heat and simmer for
15 minutes. Let cool in the pan, then drain and rinse. Loosen the
residue with a sponge or plastic spatula. Repeat if necessary.
c a u ti o n: Detergent fumes can be irritating. Carry out
this procedure under a hood with an exhaust fan or in a
well-ventilated room.
n t o rE Mo v E B u r n E r sta i n s
Stains on the outside bottom (not sides) of pans can be removed
with an oven cleaner. Follow the manufacturer’s directions and
spray or brush the cleaner on only the outside bottom of the pan.
If the directions call for using the cleaner in a warm oven, heat the
pan before applying the cleaner. Rinse thoroughly after cleaning.
iMPortant notE: Cuisinart
®
Chef's Classic
™
Stainless
Cookware has exceptionally high thermoconductivity, and
even a low setting on some gas burners will overheat or even
burn foods such as thinly sliced onions. An inexpensive gas
“flame-tamer” placed between the burner and the bottom
of the pot solves this problem. Flame-tamers are readily avail-
able at most hardware stores.
n c o o k i n g ov E r a g a s Burn E r
When cooking over a gas burner, make certain the flame touches
only the pan bottom. If the flame comes up the sides of the
pan, energy is wasted and the sides of the pan may become
permanently discolored.
n c o o k i n g tE M P E r atu r E i n o v E n
Cuisinart
®
Chef's Classic
™
Stainless Cookware can be used in the
oven without damage. Naturally, the handle as well as the pan will
become hot. Use potholders to prevent burns. The cookware
can be used in the oven at any baking temperature up to 550°F and
can go from burner to broiler to table when placed on a
heat-resistant trivet.
n t o Br Ea k a va cu u M s E a l
The uniquely designed rims and covers form a perfect fit to reduce
the evaporation of liquids. If you leave the cover on after turning
the heat down or off, a partial vacuum may form which will seal
the lid to the pan. To break the seal, turn on the heat for a few
moments, and the cover will come off easily. If you don’t want the
lid to seal to the pan, remove the cover or set it slightly ajar before
turning off the heat.
n c o n v E n i E n t s t o r a g E
A cookware rack or pegboard for your Cuisinart
®
Chef's Classic
™
Stainless Cookware provides convenient, safe storage. Stacking and
crowding in cabinets or drawers may cause scratches.
l i M i t E D lif E t i M E Wa r r a n t y
c l a s s i c s t a i n l E s s c o o k W a r E
Cuisinart
®
Chef's Classic
™
Stainless is an investment that will prove
its worth every time you use it. Exclusively designed aluminum
encapsulated base provides superior heat conductivity and even heat
distribution to meet the demands of gourmet chefs everywhere. When
properly cared for, your Cuisinart
®
Chef's Classic
™
Stainless Cookware
will give countless years of service and pleasure. Follow the use and
care suggestions in this leaflet to preserve and maintain the cookware’s
original beauty.