Kleenmaid CH700X - Manual (Page 13)

P P a a r r t t 2 2 : : A A d d v v i i c c e e
-13-
Saucepan maintenance
• - Stainless steel pans :
white stains appear :
Cause:
salt added to cold water.
Solution: add the salt when the water boils.
small spots appear :
Cause:
hard water.
Solution: put vinegar in water and boil in the
saucepan; rinse and wipe dry.
Abrasive products should never be used on stain-
less steel pans. They should be simply cleaned with
a sponge.
The food burns and sticks to the bottom of
saucepan :
Cause:
temperature too high.
Solution: Soak the pan or boil it with water
dosed with washing up liquid (1 part of pro-
duct to 10 parts of water).
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Pressure cookers in cast iron are cleaned with a
sponge, nylon brush or a non-abrasive washing
product. If the marks persist, do not scrub but boil
up a litre of water with a glass of bleach added.
Then, in order to give a shiny aspect, rinse with a litt-
le vinegar. This is a useful hint for pressure cookers
or coloured enamel pans. For black, mat articles, do
not use bleach but only vinegar and then carefully
oil, wiping off afterwards with kitchen roll tissue.
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General maintenance
Clean your burners regularly : it is essential for
keeping them in good working order and guarantees
a stable and regular flame.
Do not forget the spark plugs. Dry each part of the
burners correctly before replacing them.
Utilisation of saucepan
Always use saucepan that are stable and flat-botto-
med. Except when using the "Double crown" burner
with its Wok grid (depending on model). Pans must be
heat resistant.
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Cooking tips
Green vegetables (spinach, lettuce and sorrel) or vege-
tables rich in sulphur components (cabbage and
onions) should be cooked uncovered with a large
quantity of boiling water. The cooking time will be ac-
celerated. The green colour (for certain vegetables) as
well as the vitamin and mineral salts contents will be
preserved.
Pasta and rice, cereals etc. absorb water during co-
oking and increase in volume. Cook them in a large
quantity of boiling, salted water to dilute the starch
well. Make sure you use a receptacle large enough to
avoid boiling over. Do not cover (risk of froth forming
and therefore boiling over).
Mushrooms can be poached in a small amount of sal-
ted boiling water, buttered and sprinkled with lemon
juice.
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Tips
As soon as water boils reduce the flame, you will thus
limit the risks of overflowing.
Each time it is possible, put a cover on the pan : this is
energy saving.
You will have pleasure in cooking by respecting some operating, cleaning
and maintenance rules.